Ingredients:

• 1 cup fresh cilantro, finely chopped
• 1 cup fresh parsley, finely chopped
• 3-4 cloves garlic, minced
• 1/2 cup olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes (adjust based on your preference for heat)
• Salt and pepper to taste
• Optional: juice of 1 lime for an extra zing

Instructions:

1. Chop the Herbs: Begin by finely chopping both the cilantro and parsley. For the best flavor, use fresh herbs as they will give your sauce a vibrant color and taste.
2. Mix Ingredients: In a bowl, combine the chopped herbs with the minced garlic. Add the dried oregano and red pepper flakes. Mix these dry ingredients together first to ensure they are well distributed.
3. Add Liquids: Pour in the olive oil and red wine vinegar. If you chose to include lime juice, add it now. Stir all the ingredients together until well combined. The oil and vinegar will slightly soften the herbs, melding the flavors together beautifully.
4. Season: Season with salt and pepper to taste. Adjust the seasoning as needed, remembering that the flavors will continue to meld and intensify over time.
5. Let It Rest: Allow the chimichurri to sit for at least 10-15 minutes before serving to let the flavors meld. For even better results, let it sit in the refrigerator for a few hours or overnight.

Serving Suggestions: Chimichurri sauce can be served over grilled meats, such as steak or chicken, or used as a marinade. It’s also excellent on roasted vegetables or as a vibrant addition to sandwiches.

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