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Traditional Chimichurri

Lots of fresh herbs, aromatics, along with olive oil and vinegar, come together for an explosion of flavor that will bring your grilled meats to another level!
Print Recipe
Prep Time 20 minutes
Total Time 20 minutes

Ingredients
  

  • 1 large bunch Fresh Parsley
  • 3/4 cup Extra Virgin Olive Oil
  • 6 tbsp Red Wine Vineger Or other bright and acidic vinegar. Use your imagination!
  • ½ each Red Onion
  • 2 tbsp Dried Oregano
  • 1 tbsp Red Pepper Flakes
  • 4 cloves Garlic
  • Sea Salt to Taste Start small and add more if necessary. Taste as you go.

Instructions
 

  • Remove parsley leaves from stems (Some stems arefine, but definitely leave out the thick, tough stems.  We want MOSTLY leaves)
  • Finely chop the parsley.  You want some texture to the sauce, but you also want a balanced bite, without big chunks of one single ingredient.
  • Peel and mince your onion.
  • Peel and grate or mince your garlic.
  • Add parsley, onion, and garlic to a bowl, along with red chili flakes and dried oregano.
  • Add the extra virgin olive oil and vinegar to the bowl with the other ingredients.
  • Mix everything together and add salt to taste.