Ingredients:

  • 1 cup Fresh Flat-Leaf Parsley, packed (leaves only, finely chopped)
  • 1/4 cup Fresh Oregano, packed (leaves only, finely chopped)
  • 4 large Garlic Cloves, freshly minced
  • 1/4 cup Red Wine Vinegar
  • 1/2 cup Extra Virgin Olive Oil (EVOO)
  • 1 Tbsp hot Water
  • 1 tsp Dried Red Pepper Flakes
  • 1 tsp Coarse Sea Salt
  • 1/2 tsp Freshly Ground Black Pepper

Instructions:

  1. Finely chop the washed and dried parsley and fresh oregano leaves. Mince the garlic cloves.
  2. In a medium mixing bowl, combine the minced garlic and the red pepper flakes with 1 tablespoon of hot water. Allow this mixture to sit for 5 minutes to mellow the garlic and bloom the spices.
  3. Add the chopped parsley, chopped oregano, sea salt, and black pepper to the bowl containing the garlic mixture. Stir briefly to distribute the seasoning evenly.
  4. Pour in the red wine vinegar and mix well until the ingredients are fully moistened.
  5. Slowly drizzle in the extra virgin olive oil, stirring continuously until the Chimichurri Sauce is fully incorporated and homogenous. The sauce should be loose and rustic.
  6. Cover the sauce and refrigerate for a minimum of 30 minutes, or preferably 2 hours, allowing the herbs to soften and the flavors to fully integrate.
  7. Before serving, remove the Chimichurri from the fridge, let it sit at room temperature for 10–15 minutes, stir well, and adjust salt or vinegar to taste.