Ingredients:

  • 1 cup (30g) fresh flat-leaf parsley, finely chopped
  • 1/2 cup (15g) fresh oregano leaves, finely chopped
  • 4-6 cloves garlic, minced (about 2 tablespoons)
  • 2 tablespoons red wine vinegar
  • 1/2 cup (120ml) extra virgin olive oil
  • 1-2 red chili peppers, finely chopped (or 1/2 teaspoon red pepper flakes)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper (freshly ground)
  • 2 tablespoons warm water

Instructions:

  1. Thoroughly wash and dry the parsley and oregano. Finely chop them using a sharp knife.
  2. Mince the garlic cloves as finely as possible. Deseed and finely chop the red chili peppers (if using fresh). Optional: Use a mortar and pestle to grind the garlic and chili into a paste for a smoother chimichurri.
  3. In a medium mixing bowl, combine the chopped parsley, oregano, garlic, chili (or red pepper flakes), red wine vinegar, olive oil, smoked paprika, dried oregano, salt, and pepper.
  4. Mix in warm water for better emulsification.
  5. Stir all ingredients together until well combined. Taste and adjust seasoning as needed. Add more salt, pepper, or chili for more heat.
  6. For the best flavour, cover the bowl and let the chimichurri sit at room temperature or chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld.
  7. Spoon over grilled meats, roasted vegetables, or use as a marinade.