2tbsporegano, fresh (woody stems removed), or dried
2tbsppepper, red, crushed
4tbspvinegar, red wine
½cupoil, extra virgin olive oil (preferably Spanish)
1tspsalt, kosher, or sea
1tsppepper, black ground
Instructions
Prepare the Herbs and Spices
Roughly chop the parsley to fit the measuring cup. If using fresh oregano, strips the flavorful leaves from the woody stems and roughly chop.
Peel and trim garlic cloves as needed and roughly chop.
Measure out the salt, black pepper, and red pepper flakes.
Add all of the above ingredients to a blender and add the red wine vinegar.
Process the Sauce
With the blender running on low, slowly add the olive oil to emulsify the sauce.
Serve the traditional Argentinian chimichurri at room temperature.
Storing traditional Argentinian chimichurri
You can store the chimichurri in a container in the refrigerator for up to a week. Alternatively, you can freeze the sauce for up to a month if you need to.