Authentic Traditional Argentinian Chimichurri Sauce

Start by prepping your herbs. When chopping your parsley and oregano, make sure to chop them finely and uniformly - this allows the entire blend of flavors to infuse well together when combined.

In a mixing bowl, add the minced garlic cloves. It's pivotal to mince them well to get the right consistency and integral part of the taste.

Now add the finely chopped parsley and oregano leaves into the bowl. Freshness is everything here; dried oregano isn't an adequate substitute as it doesn't provide the same vibrant flavor.

Pour in the olive oil. Opt for a good-quality variety because the quality of your oil can easily make or break your chimichurri sauce.

Mix in the red wine vinegar, and then season your sauce with the sea salt, freshly ground black pepper, and red pepper flakes. The touch of heat from the red pepper flakes adds an irresistible kick.

Grab a spoon and mix everything together until you achieve a consistent texture. Allow your sauce to sit for about 5-10 minutes before serving to let the flavors meld together.

Store leftovers in a tightly-sealed container in your refrigerator for up to 1 week. It's heavenly how well this sauce pairs with practically anything.

Use this chimichurri sauce to amplify the taste of your grilled meats, fish or even slather over your favorite vegetables. It's time to enjoy this vibrant sauce you've just prepared!