Chimichurri Sauce

Ingredients

• 200 ml Extra Virgin Olive Oil (good quality, cold‑pressed)
• 60 ml Cherry Vinegar (adds mild fruit acidity)
• 2 tsp Red Pepper Flakes (adjust to desired heat)
• 1 pinch Salt
• 1 pinch Black Pepper (optional, adds subtle spice)
• 3 Garlic Cloves (finely chopped)
• 40 g Fresh Parsley (finely chopped, flat‑leaf preferred)
• 20 g Fresh Oregano (finely chopped, preferably Greek oregano)

Instructions

1. Gather and Measure Ingredients

   Measure 200 ml olive oil, 60 ml cherry vinegar, 2 tsp chili flakes, a pinch of salt, a pinch of black pepper (if using), and set aside the garlic cloves, parsley, and oregano.

   Time: PT5M

2. Finely Chop Garlic and Herbs

   Peel and finely mince the garlic cloves. Rinse parsley and oregano, pat dry, then finely chop both herbs together.

   Time: PT5M

3. Combine All Ingredients

   In the mixing bowl, pour the olive oil and cherry vinegar, then stir in chili flakes, salt, black pepper, minced garlic, and the chopped parsley‑oregano mixture. Mix thoroughly until evenly distributed.

   Time: PT5M

4. Rest and Store

   Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to let flavors meld. The sauce will keep for up to two weeks, though the color may darken.

   Time: PT10M

   Temperature: 4°C

Nutrition Facts

Calories

240

Protein

0 g

Carbohydrates

1 g

Fat

27 g

Fiber

0.5 g