Ingredients:

  • 1 cup fresh parsley, finely chopped (approximately 60g)
  • 1/2 cup fresh cilantro, finely chopped (approximately 30g)
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon red pepper flakes
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/2 cup extra virgin olive oil (120ml)
  • 1/4 cup red wine vinegar (60ml)

Instructions:

  1. Chop parsley and cilantro finely, ensuring no large pieces remain. Mince garlic cloves.
  2. In a mixing bowl, combine chopped parsley, chopped cilantro, minced garlic, dried oregano, red pepper flakes, sea salt, and black pepper.
  3. In a separate small bowl, whisk together the olive oil and red wine vinegar.
  4. Pour the olive oil and vinegar mixture into the dry ingredients. Stir until thoroughly combined.
  5. Taste the chimichurri seasoning and adjust salt, pepper, or vinegar to your preference.
  6. Transfer the seasoning to an airtight container and store in the refrigerator for up to 1 week.