Ingredients:

  • 1 cup (25g) fresh flat-leaf parsley, finely chopped
  • 1/2 cup (15g) fresh oregano leaves, finely chopped
  • 4 cloves garlic, minced (about 2 tablespoons)
  • 2 tablespoons red wine vinegar
  • 1/2 cup (120ml) extra virgin olive oil
  • 1 small red chilli (like bird's eye), finely chopped (or 1/2 teaspoon red pepper flakes)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon sea salt, or to taste
  • 1/4 teaspoon black pepper, freshly ground, or to taste
  • 2 Tablespoon warm water

Instructions:

  1. Finely chop the parsley and oregano. Aim for a fine mince.
  2. Mince the garlic finely. Similarly, finely chop the chilli. Remember to remove the seeds from the chilli for a milder heat, if you are not up for the spice.
  3. In a medium bowl, combine the chopped parsley, oregano, minced garlic, chopped chilli (or red pepper flakes), dried oregano, smoked paprika, salt, and pepper.
  4. Pour in the red wine vinegar and olive oil.
  5. Stir everything together until well combined. Taste and adjust seasoning as needed. Add warm water little by little to achieve the desired consistency. You might need more salt, pepper, or a splash more vinegar depending on your preference.
  6. For the best flavour, cover the bowl and let the Chimichurri sit at room temperature for at least 30 minutes (or even better, chill in the fridge for a couple of hours). This allows the flavours to meld and deepen.