Classic Chimichurri Sauce

• 1 bunch fresh flat-leaf parsley
• 45ml fresh oregano (finely chopped)
• 4 cloves garlic (minced)
• 60ml red wine vinegar
• 1dl extra-virgin olive oil
• 5ml red pepper flakes
• 5ml salt
• 2.5ml black pepper

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1. Mark step 1 done
   1

   Wash and thoroughly dry the fresh flat-leaf parsley and fresh oregano to prevent the sauce from becoming watery. Finely chop both herbs.

2. Mark step 2 done
   2

   Place the chopped herbs in a medium bowl along with the minced garlic and red pepper flakes.

3. Mark step 3 done
   3

   Stir in the red wine vinegar, salt, and black pepper. Let the mixture sit for 5 min to allow the flavors to meld.

4. Mark step 4 done
   4

   Whisking gently, pour in the extra-virgin olive oil. Stir well to combine. Do not blend the mixture, as the sauce should have a rustic, chunky texture.

5. Mark step 5 done
   5

   The sauce can be used immediately as a marinade or finishing sauce. Store any leftover chimichurri in a shallow, tightly sealed container and refrigerate within 120 min. It keeps well in the refrigerator for up to 3 days. Bring it back to room temperature before using.

Created with AI. Review the ingredients, quantities and steps before cooking.