Ingredients:

  • 1 cup packed fresh parsley, finely chopped (30g)
  • 1/4 cup packed fresh oregano, finely chopped (7g)
  • 4 cloves garlic, minced (approximately 12g)
  • 1/4 cup red wine vinegar (60ml)
  • 1/2 cup extra virgin olive oil (120ml)
  • 1/2 teaspoon dried red pepper flakes (1g), or to taste
  • 1/2 teaspoon kosher salt (3g), or to taste
  • 1/4 teaspoon freshly ground black pepper (0.5g), or to taste
  • Optional: 1 tablespoon finely chopped red bell pepper

Instructions:

  1. Finely chop the parsley and oregano.
  2. Mince the garlic as finely as possible.
  3. In a mixing bowl, combine the chopped parsley, oregano, minced garlic, red pepper flakes, salt, and pepper (and red bell pepper, if using).
  4. Pour in the red wine vinegar and olive oil.
  5. Stir everything together until well combined.
  6. Taste the chimichurri and adjust the seasoning as needed.
  7. Let the chimichurri sit at room temperature for at least 30 minutes to allow the flavors to meld together.