Ingredients
Method
- Rinse the parsley and cilantro well to remove any dirt or debris. Shake as much water off the leaves as possible. Pull the parsley and cilantro leaves from their stems, then chop them finely. Mince the garlic.
- In a medium bowl, combine the olive oil, red wine vinegar, minced garlic, dried oregano, ground cumin, crushed red pepper, and salt. Stir well to ensure all spices are evenly distributed.
- Add the finely chopped parsley and cilantro to the bowl with the liquid mixture. Stir thoroughly until all herbs are fully incorporated and coated.
- Taste and adjust seasoning if necessary. For best flavor, let the chimichurri sit for at least 15 minutes before serving. Use immediately or refrigerate in an airtight container for up to 5 days.
Notes
- For the freshest flavor, use a sharp knife to finely chop the herbs instead of a food processor, which can bruise them and make the sauce watery. - If the sauce seems too thick, add an extra tablespoon of olive oil or red wine vinegar to reach your desired consistency. - Store leftover chimichurri in an airtight container in the refrigerator for up to 5-7 days. The flavors will meld and deepen over time.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.