Classic Chimichurri Recipe

Start by finely chopping the fresh parsley and mincing the garlic cloves, then put them into the same bowl. Even though it may be tempting to save time, avoid using dried parsley or garlic powder, as they won't have the same taste. Then, pour the white vinegar over the parsley and garlic mixture; its acidity will help balance the flavours and give the sauce its signature tang.  Now, slowly drizzle the extra-virgin olive oil into the bowl, whisking continuously to emulsify the ingredients. You may find that some recipes opt for a blend of oils instead of just extra-virgin olive oil.  Sprinkle the dried oregano and red pepper flakes (ají molido) over the mixture, then season with salt and pepper to taste while using a spoon or whisk to mix all the ingredients together.  It's time to taste your chimichurri and fine-tune it to your taste. So, grab a spoon, put a bit of the sauce on a piece of bread and taste it! Time for the grand finale: cover the sauce and let it sit at room temperature for at least 30 minutes (don’t be tempted into using it right away!). Freshly prepared chimichurri can sometimes have sharp, intense flavors, particularly from the raw garlic and vinegar, that won’t be tasty..