- 1 Cup packed flat leaved parsley leaves and tender stems
- 4-5 garlic cloves, minced
- 2 Tablespoons fresh oregano leaves (optional)
- A little more than 1/2 cup extra-virgin olive oil
- Coarse sea salt
- Freshly ground pepper, to taste
- 1/4 Teaspoon. red pepper flakes
- 1 Teaspoon Paprika
- 1/2 Teaspoon Roasted Cumin Powder (optional)
- 2 Tablespoons white wine vinegar
Method
Finely chop the parsley, garlic and oregano (or use a chopper or a food processor).
Transfer the mixture to a small bowl and stir in the olive oil, sea salt, black pepper, paprika, cumin and red pepper flakes. Stir in the vinegar.
This sauce may be served immediately, however I like mine when it rests for the few hours as all the flavors deepens & intensifies; may be even overnight.
If not using immediately, cover the chimichurri and refrigerate until ready to use; let it come to room temperature before serving.