Chimichurri Recipe (How To Make Chimichurri Sauce)

Rinse and dry the parsley and cilantro well, strip the parsley stems and coarsely chop both herbs so they’re about the same size, you should end up with roughly 1 packed cup parsley and 2 tablespoons cilantro if using it.

Chop the oregano finely if using fresh, or measure out 1 teaspoon dried oregano.

Smash or mince 4 large garlic cloves very finely, smaller bits mean more flavor in every bite.

In a medium bowl combine the chopped parsley, cilantro, oregano, and garlic, then add 1/2 teaspoon red pepper flakes, 1/2 teaspoon fine sea salt, and 1/4 teaspoon freshly ground black pepper.

Pour in 2 tablespoons red wine vinegar and 1 tablespoon fresh lemon juice if you’re using it, and gently stir to let the acids start to soften the herbs.

Slowly whisk in 1/2 cup extra virgin olive oil until the mixture emulsifies a bit and looks glossy, taste and see if it needs more salt or pepper.

If you want a smoother sauce, pulse the mixture a few times in a food processor or blender, but don’t overdo it, chimichurri should still have texture.

Let the sauce rest at room temperature for at least 15 to 30 minutes so the flavors marry; it actually tastes better after an hour or overnight in the fridge.

Serve at room temperature with grilled meats, veggies, or as a bright condiment; bring back to room temp before using if refrigerated, and store any leftovers in a sealed jar for up to a week.