How to Make Homemade Chimichurri.

Serves 8–10 · Prep: 10 min

Make It

1. Finely chop 1 cup fresh parsley, ¼ cup fresh cilantro, and 3–4 garlic cloves.

2. Transfer to a bowl and add 1 Tbsp dried oregano, ½ cup extra virgin olive oil, 2 Tbsp red wine vinegar, ½ tsp sea salt, ¼ tsp red pepper flakes, and a pinch of black pepper.

3. Stir to combine.

4. Taste and adjust the vinegar, salt or red pepper flakes.

5. Let it rest at least 30 minutes before serving.

Notes

• Chop by hand, or pulse briefly if using a processor. Over-blending turns chimichurri into a bitter paste instead of a loose, spoonable sauce.

• Dried oregano is what most Argentinian versions use. It has a deeper flavor than fresh here.

• Serve at room temperature. Straight from the fridge the olive oil is stiff and the flavors are flat.

• It gets better with time. Thirty minutes is the minimum, overnight is better.

• Milder version: reduce or leave out the red pepper flakes.

• Drizzle it over pan-seared steak, chicken, fish, roasted vegetables, or a Protein Bowl.

• Counts as Healthy Fats at 2 Tbsp.