Traditional Chimichurri

Ingredients

• 1 cup fresh parsley (packed, roughly chopped)
• 4 cloves garlic (roughly chopped)
• 1/4 cup red wine vinegar (sharp and bright)
• 3/4 cup olive oil (extra virgin, fruity)
• 2 tsp dried oregano (crushed between your fingers to release oils)
• salt (to taste)
• black pepper (to taste)

Instructions

1. 1

   Combine the roughly chopped parsley and garlic in a food processor. Pulse 4–5 times until the parsley is coarsely chopped and the garlic is broken into small pieces—do not overprocess into a paste. The texture should be chunky and herbaceous, not smooth.

2. 2

   Add the red wine vinegar and pulse 2–3 times to combine, scraping down the sides of the bowl with a spatula.

3. 3

   With the processor running on low speed, slowly drizzle in the olive oil in a thin stream. This gradual addition allows the oil to emulsify slightly with the vinegar, creating a cohesive sauce that clings to food rather than pooling at the bottom.

4. 4

   Add the crushed dried oregano and pulse 2–3 times to distribute evenly throughout the sauce.

5. 5

   Transfer to a bowl and taste. Season with salt and black pepper to your preference. The sauce should taste bright and garlicky with a sharp vinegar bite balanced by the peppery oregano and fruity olive oil.

6. 6

   Let the chimichurri rest at room temperature for 15–30 minutes before serving to allow the flavors to meld. Stir gently before using. Store in an airtight container in the refrigerator for up to 5 days; bring to room temperature and stir before serving.

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