Chimichurri Sauce

Ingredients

• 1 cup fresh parsley, tightly packed
• 1/2 cup fresh cilantro (optional, for a twist)
• 4-6 cloves garlic, minced
• 1/2 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• 1 teaspoon red pepper flakes (adjust to taste for desired heat)
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. Begin by preparing the fresh herbs. Rinse the parsley and cilantro (if using) under cold water, then pat dry with a kitchen towel. Remove any thick stems and roughly chop the leaves into manageable pieces to release their oils and flavors.
2. In a medium mixing bowl, combine the minced garlic, making sure to distribute it evenly with the chopped parsley and cilantro.
3. Next, add the red wine vinegar to the herb mixture, followed by the salt, black pepper, and red pepper flakes. Stir to combine all ingredients thoroughly.
4. Gradually drizzle in the extra virgin olive oil while stirring continuously, which will help emulsify the mixture.
5. Taste the chimichurri sauce and adjust seasoning if necessary, adding more salt or red pepper flakes to your preference.
6. Once combined, let the chimichurri sit for at least 30 minutes at room temperature to allow the flavors to meld.
7. For the best flavor, store any leftover chimichurri in an airtight container in the refrigerator for up to one week.