Ingredients:

  • 1 packed cup fresh flat-leaf parsley leaves, finely chopped
  • 1/4 cup fresh oregano leaves, finely chopped
  • 4 large garlic cloves, finely minced
  • 1/4 cup red wine vinegar
  • 1/2 cup extra virgin olive oil
  • 1 teaspoon red pepper flakes (adjust to taste)
  • 1 teaspoon Kosher or sea salt (or to taste)
  • 1/2 teaspoon freshly ground black pepper (or to taste)

Instructions:

  1. Finely chop the fresh parsley and oregano. Mince the garlic very finely—aim for almost a paste.
  2. In a small mixing bowl, combine the chopped herbs, minced garlic, red pepper flakes, salt, and pepper. Stir briefly to distribute the spices evenly through the herbs.
  3. Pour the red wine vinegar over the herb mixture. Stir well and allow this to sit for 5 minutes.
  4. Slowly drizzle in the extra virgin olive oil while gently stirring constantly. We want a loose, rustic texture, not a fully emulsified dressing.
  5. Taste the sauce. Add more salt if needed, or a tiny splash more vinegar if you desire more tang.
  6. Cover the bowl and let the Traditional Chimichurri Sauce rest at room temperature for at least 30 minutes (or up to 4 hours in the fridge) before serving to allow the flavours to meld.
  7. Stir once more before plating alongside your grilled protein or using as a topping.