- 1 cup packed, fresh parsley (1 bunch)
- 1/4 cup, fresh oregano leaves (or 1 tablespoon dried oregano)
- 3 garlic cloves, minced
- 2 tablespoons apple cider vinegar
- 1 teaspoon sea salt flakes
- 1 teaspoon dried red chilli flakes
- Freshly ground black pepper
- 1/2 cup (125ml) extra virgin olive oil
- Place parsley, oregano, garlic, apple cider vinegar and chilli flakes in the bowl of a small food processor with 2 tablespoons of the oil.
- Pulse 8-10 times until coarsely chopped. Scoop into a bowl. Add salt, pepper and remaining oil. Mix well. Serve immediately or store in an air-tight glass jar in the fridge for up to a week.
The chimichurri sauce can be prepped ahead and stored in the fridge for up to 4-5 days.
You can substitute apple cider vinegar with red wine vinegar.
If you don’t have a food processor, just chop everything finely and mix with oil.
For the Traditional version, follow the recipe above. This is the textural chimichurri sauce that is great as a dip and marinade.
For The Feeling Lazy version, reduce olive oil to 1/3rd cup. Add all ingredients to a food processor and process until you get a smooth sauce. This is great for drizzling and making salad dressings.