Ingredients:

  • 2 cups packed fresh cilantro leaves (stems removed)
  • 1/2 cup packed fresh parsley leaves
  • 4 large garlic cloves, peeled
  • 3 Tablespoons red wine vinegar
  • 1/2 cup extra virgin olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Instructions:

  1. Finely chop the cilantro and parsley together. Mince the garlic very finely or pulse in a food processor until coarsely chopped (avoid turning it into a paste).
  2. In a mixing bowl, whisk together the minced garlic, dried oregano, red pepper flakes, cumin, salt, and black pepper.
  3. Pour in the red wine vinegar. Stir everything together quickly and let this sit for about 2 minutes to allow the garlic to bloom slightly in the acid.
  4. Add the chopped cilantro and parsley to the bowl. Stir well to coat the herbs evenly.
  5. Slowly drizzle in the olive oil while gently stirring to create a rustic, textured sauce.
  6. Taste for seasoning. Add more salt or vinegar if necessary. Cover and let the chimichurri rest at room temperature for at least 30 minutes to allow the flavours to marry.
  7. Stir once more before serving over grilled meats, vegetables, or crusty bread.