Ingredients

2 cups packed fresh Italian parsley leaves

4 medium garlic cloves, peeled and smashed

1/4 cup packed fresh oregano leaves (or 4 teaspoons dried oregano)

1/4 cup red wine vinegar

1/2 teaspoon red pepper flakes

1/2 teaspoon kosher salt

Freshly ground black pepper to taste

1 cup of high-quality extra-virgin olive oil

Mince the garlic very finely, and put in a medium bowl

Mince the parsley and oregano, and add to the garlic, along with red pepper flakes.

Whisk in the red wine vinegar, then the olive oil.

Transfer into a bowl or jar with a tight-fitting lid, and place in the refrigerator to allow the flavors to blend.

Refrigerate at least 2 hours or up to 1 day to allow the flavors to meld.

Chimichurri sauce can be kept refrigerated for up to 3 weeks

Notes

Chimichurri sauce can last up to 3 weeks in the fridge or 6 months in the freezer. In Argentina, many keep a jar of chimichurri sauce in the refrigerator. As it ages, it’s vibrant color mellows, but it is still good. Argentine chimichurri sauce does not need to be made fresh at each serving.  In Argenina, Chimichurri is served primarily with grilled meat as Argentenians are master grillers.  It can also be used as a marinade.  I could eat it on anything!