Ingredients (Serves 4):
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Ingredients:
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1 cup fresh parsley, finely chopped (packed)
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3 cloves garlic, minced
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2 tablespoons red wine vinegar
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1 teaspoon honey
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1/2 cup extra virgin olive oil
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1 tablespoon lemon juice (freshly squeezed)
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2 tablespoons diced onion (white or red onion works)
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1 red chili, finely chopped (or 1/2 tsp red pepper flakes for milder heat)
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1/2 teaspoon dried oregano
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1/2 teaspoon salt (adjust to taste)
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1/4 teaspoon black pepper (freshly ground)
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Instructions:
- In a bowl, whisk together the red wine vinegar, lemon juice, honey, salt, pepper, garlic, onion, and red chili.
- Stir in the chopped parsley and dried oregano.
- Slowly drizzle in the olive oil while stirring constantly to combine.
- Let the chimichurri sit for at least 15–30 minutes to allow the flavors to meld. For best results, let it sit for an hour.
- Taste and adjust seasoning if needed.
Tip: If you prefer a smoother consistency, you can pulse everything in a food processor briefly — just enough to blend, not puree.
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