Chimichurri Sauce

Ingredients

• 1 cup fresh parsley, finely chopped
• 1/4 cup fresh oregano, finely chopped
• 3 garlic cloves, minced
• 1/3 cup extra virgin olive oil
• 3 tbsp red wine vinegar
• 1/2 tsp red pepper flakes
• salt to taste

Method

1. 1

   Finely chop the parsley and oregano by hand with a sharp knife, rather than pulsing them in a food processor — chopping by hand like this is what keeps the herbs' texture bright, distinct, and slightly coarse; a food processor tends to bruise and over-process the leaves into a mushy, overly smooth paste that loses that fresh, herbaceous bite.

2. 2

   Combine the chopped herbs, minced garlic, olive oil, red wine vinegar, and red pepper flakes in a bowl.

3. 3

   Season with salt to taste and stir to combine.

4. 4

   Let the sauce rest at room temperature for at least 30 minutes before serving — this resting time lets the flavors meld together fully.

5. 5

   Store in an airtight container in the fridge up to 1 week.