Authentic Chimichurri Sauce Recipe

Strip parsley leaves from thick stems. Pile them on a cutting board and chop finely with a sharp chef's knife. Don't rush this — you want fine, even pieces, not a rough hack.

Peel and mince garlic cloves as fine as you can get them.

Add chopped parsley and garlic to a bowl. Add dried oregano, red pepper flakes, salt, and black pepper.

Pour in the red wine vinegar. Stir to combine.

Drizzle in the olive oil and stir until everything is evenly coated and combined.

Taste and adjust — more salt? More vinegar? More pepper flakes?

Let the chimichurri rest at room temperature for at least 15-20 minutes before serving. The flavors meld and the garlic mellows. Serve immediately or refrigerate.