- 1 cup fresh parsley, finely chopped
- 4 cloves garlic, minced
- 1/4 cup red wine vinegar
- 1/2 cup extra-virgin olive oil
- 1 tablespoon dried oregano
- 1 teaspoon red pepper flakes (adjust to taste)
- Salt and black pepper to taste
- In a mixing bowl, combine the finely chopped fresh parsley and minced garlic.
- Add the red wine vinegar and mix well. This helps to mellow the garlic flavor.
- Slowly drizzle in the extra-virgin olive oil while stirring. This will help emulsify the sauce.
- Add the dried oregano, red pepper flakes, salt, and black pepper. Adjust the red pepper flakes to your preferred level of spiciness.
- Mix everything together until well combined.
- Taste the chimichurri sauce and adjust the seasoning, adding more salt, pepper, or red pepper flakes if necessary. The sauce should have a balanced, bold, and zesty flavor.
- Allow the chimichurri sauce to sit for at least 15-30 minutes before serving. This rest time allows the flavors to meld and develop.
Cooking Time: There’s no cooking involved in making chimichurri sauce; it’s a quick and easy preparation.
Serving Size: This chimichurri sauce recipe makes approximately 1 to 1.5 cups, depending on how finely you chop the parsley. It can be served with grilled meats, especially beef, or as a condiment for various dishes.