For the best flavor, make the chimichurri a few hours before serving and refrigerate it to let the flavors meld. Give it a good stir before serving.
Ingredients
1
bunch
Fresh Cilantro
(thick stems removed)
¼-½
bunch
optional
Fresh Parsley
(thick stems removed)
4
cloves
Garlic
(peeled)
½
cup
Olive Oil
2
Tbsp
Red Wine Vinegar
1
tsp
Dried Oregano
½
tsp
adjust to taste
Red Pepper Flakes
½
tsp
Salt
¼
tsp
Black Pepper
2
Tbsp
Fresh Lemon Juice
Directions
1
Rinse the cilantro and optional parsley, pat dry, and remove any thick stems.
2
Add the cilantro (1 bunch), parsley (¼-½ bunch) (if using), garlic (4 cloves), dried oregano (1 tsp), red pepper flakes (½ tsp), salt (½ tsp), and black pepper (¼ tsp) to a food processor. Pulse until roughly chopped.
3
Add the olive oil (½ cup), red wine vinegar (2 Tbsp), and lemon juice (2 Tbsp). Pulse briefly to combine, leaving some texture rather than blending into a smooth purée.
4
Taste and adjust with more salt, black pepper, or red wine vinegar as needed. Spoon into a bowl/jar to store or serve immediately.
Extra Notes
Serve immediately or cover and refrigerate for up to one week.
Storage: A few hours in the refrigerator gives the flavors time to develop. Stir well before serving.
Consistency: Keep the sauce slightly chunky. Pulse briefly and avoid blending it into a smooth purée.
Acidity: Adjust the red wine vinegar and lemon juice to suit your taste.
Spice Level: Use more or fewer red pepper flakes depending on how much heat you like.