Ingredients:

  • 1 cup packed fresh parsley leaves, finely chopped
  • 1/2 cup packed fresh oregano leaves, finely chopped
  • 4 cloves garlic, minced
  • 1 small red onion, finely diced
  • 1 red bell pepper, finely diced
  • 1/2 cup red wine vinegar (120ml)
  • 1/2 cup extra virgin olive oil (120ml)
  • 1 red chilli, finely chopped (seeds included for extra heat, or removed for milder flavour)
  • 1 teaspoon dried red pepper flakes (optional, for extra kick)
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt, or to taste
  • 1/2 teaspoon freshly ground black pepper, or to taste
  • 1 tablespoon fresh lemon juice (approx. 1/2 lemon)

Instructions:

  1. Finely chop the parsley and oregano. Don't just whack at them; we want a fine chop, not a green mush.
  2. Mince the garlic and dice the red onion, bell pepper and chilli. Aim for uniform pieces so you get even flavour in every bite.
  3. In a mixing bowl, combine the chopped herbs, garlic, onion, red bell pepper and chilli.
  4. In a separate small bowl, whisk together the red wine vinegar, olive oil, lemon juice (if using), smoked paprika, red pepper flakes (if using), salt, and pepper.
  5. Pour the liquid mixture over the herb and garlic mixture. Stir well to combine.
  6. Cover the bowl and let the chimichurri rest at room temperature for at least 30 minutes, or preferably longer (up to a few hours) to allow the flavours to meld. This is the crucial step! Don't skip it!
  7. Before serving, taste the chimichurri and adjust the seasoning as needed. You might want a touch more salt, pepper, or vinegar, depending on your preference.