Make sure you wash and dry your herbs well to avoid a watery sauce.
Remove the thicker parsley stems but keep the tender ones . Chop them finely by hand. You can use a food processor if you want, but I find the hand-chopped version has better texture.
Peel and mince your garlic as fine as you can. If you love garlic (like me), go for five cloves. Want it milder? Start with three.
In a bowl, combine your chopped herbs, minced garlic, shallot, red pepper flakes, salt, pepper, and oregano if using. Add the red wine vinegar and stir to blend.
Slowly pour in the olive oil, mixing as you go until everything is well combined. You’ll get a chunky, loose sauce with beautiful green flecks suspended in rich, golden oil.
Taste and adjust. Need more salt? Vinegar? Heat? Make it yours. That’s the beauty of homemade chimichurri.
