Ingredients:

  • 1 packed cup fresh flat-leaf parsley leaves and tender stems
  • 1/4 cup fresh oregano leaves
  • 4 large garlic cloves, peeled
  • 1 teaspoon red pepper flakes (or to taste)
  • 3/4 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 2 Tablespoons cold water
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon freshly ground black pepper

Instructions:

  1. If using a knife, finely chop the parsley and oregano until they form a relatively coarse but consistent texture. If using a food processor, pulse the herbs and garlic until coarsely chopped (do not over-process into a paste).
  2. In a mixing bowl, combine the chopped herbs, minced garlic, red pepper flakes, salt, and pepper. Give it a quick stir to distribute the aromatics.
  3. In a separate small jug, lightly whisk together the red wine vinegar, olive oil, and the 2 tablespoons of cold water.
  4. Pour the liquid mixture over the herbs and spices. Stir thoroughly to ensure everything is well combined and the herbs are submerged.
  5. Taste a small amount. Adjust acidity or saltiness as needed.
  6. Cover the bowl or transfer to an airtight container and allow the chimichurri to rest at room temperature for a minimum of 30 minutes before serving to allow flavours to infuse.
  7. Stir once more before drizzling generously over grilled meat or roasted vegetables.