The Best Chimichurri Recipe

Everything you need to make the best chimichurri sauce on the planet.

INGREDIENTS:

1. 2 cups packed fresh Italian parsley leaves
2. 4 medium garlic cloves, peeled and smashed
3. 1/4 cup packed fresh oregano leaves (or 4 teaspoons dried oregano)
4. 1/4 cup red wine vinegar
5. 1/2 teaspoon red pepper flakes
6. 1/2 teaspoon kosher salt
7. Freshly ground black pepper
8. 1 cup extra-virgin olive oil

DIRECTIONS:

1. Place parsley, garlic, oregano, vinegar, red pepper flakes, salt, and pepper (to taste) in the bowl of a food processor fitted with a blade attachment. Process until finely chopped, stopping and scraping down the sides of the bowl with a rubber spatula as needed, about 1 minute total.
2. With the motor running, add oil in a steady stream. Scrape down the sides of the bowl and pulse a few times to combine. Transfer sauce to an airtight container and refrigerate at least 2 hours or up to 1 day to allow the flavors to meld. Before serving, stir and season as needed. The chimichurri will keep in the refrigerator for up to 1 week.

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