Homemade Chimichurri Sauce

Steps

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1. 1
   Prepare fresh herbs: wash if using homegrown or fresh herbs. Parsley is the main green ingredient—use only the leaves and remove thick stems.
   ▶ ≈2:29
2. 2
   Finely mince the garlic: chop very finely and evenly. Avoid pre-minced or jarred garlic to maintain authentic flavor and freshness.
   ▶ ≈8:17
3. 3
   Prepare red onion: cut half a red onion into very fine dice to match the garlic.
   ▶ ≈9:56
4. 4
   Prepare oregano and cilantro: oregano is very strong—use only about 4 sprigs and remove stems, keeping just the leaves. If using cilantro (non-traditional), add only a small amount.
   ▶ ≈11:46
5. 5
   Finely chop the parsley: this is the primary herb. Remove stems and chop very fine so no large pieces remain in the mouth when eating.
   ▶ ≈14:42
6. 6
   Combine herbs and aromatics: put parsley, oregano, cilantro, minced garlic, and diced red onion in a bowl. Add red chili flakes (about 1.5 tablespoons).
   ▶ ≈22:50
7. 7
   Add salt and black pepper: mix in about 1 tablespoon of salt and freshly cracked black pepper.
   ▶ ≈23:10
8. 8
   Add oil and vinegar: pour in 0.5 cup extra virgin olive oil and 0.5 cup red wine vinegar. Use good-quality versions for best flavor.
   ▶ ≈23:27
9. 9
   Mix thoroughly: stir all ingredients until well combined. The sauce will be fragrant immediately, but flavors deepen as it sits.
   ▶ ≈24:18
10. 10
    Let it rest: allow the sauce to sit for 5 to 10 minutes to let flavors meld. Ideally, rest for about 2 hours for full flavor development, though 10–15 minutes is acceptable if time is short.
    ▶ ≈24:38