Ingredients:

  • 1 cup (25g) fresh Italian parsley, finely chopped
  • 1/2 cup (12.5g) fresh oregano leaves, finely chopped
  • 4 cloves garlic, minced (about 2 tablespoons)
  • 1/4 cup (60ml) red wine vinegar
  • 1/2 cup (120ml) extra virgin olive oil
  • 1 red chili pepper, finely chopped (or 1/2 teaspoon red pepper flakes, adjust to taste)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon fresh lemon juice (optional, for extra zing)

Instructions:

  1. Finely chop the parsley and oregano.
  2. Mince the garlic as finely as possible.
  3. If using a fresh chili, finely chop it, removing the seeds for less heat if desired.
  4. In a medium bowl, combine the parsley, oregano, garlic, chili (or red pepper flakes), red wine vinegar, olive oil, salt, and pepper.
  5. Whisk or stir everything together thoroughly until well combined.
  6. Taste the chimichurri and adjust the seasonings as needed. Add lemon juice for extra tang, more chili for more heat, or more olive oil for a smoother consistency.
  7. For the best flavor, cover the chimichurri sauce and let it sit in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together.