Ingredients:

  • 2 cups packed fresh flat-leaf parsley leaves, stems removed
  • 1/4 cup fresh oregano leaves
  • 4 large garlic cloves, peeled
  • 1/4 cup good quality red wine vinegar
  • 1/2 cup best quality extra virgin olive oil
  • 1/2 teaspoon red pepper flakes (or finely diced fresh red chili)
  • 1 teaspoon dried marjoram
  • 3/4 teaspoon fine sea salt (or to taste)
  • 1/2 teaspoon freshly ground black pepper (or to taste)

Instructions:

  1. Thoroughly wash and dry the parsley and oregano. Finely chop the herbs using a sharp knife until they resemble coarse sand—the finer the chop, the better the sauce marries together.
  2. Finely mince the garlic. If using fresh chilli, dice it equally finely.
  3. In a small mixing bowl, combine the chopped parsley, oregano, minced garlic, red pepper flakes, marjoram, salt, and black pepper. Stir well to distribute the seasonings.
  4. Pour in the red wine vinegar and whisk vigorously for about 30 seconds to help awaken the flavours.
  5. Slowly drizzle in the olive oil while continuously whisking until just combined into a vibrant dressing.
  6. Taste the chimichurri and adjust salt or vinegar as needed; it should be sharp, garlicky, and herbaceous.
  7. Cover the bowl and allow the chimichurri to rest at room temperature for at least 30 minutes (up to 2 hours recommended) before serving to allow the flavours to meld.