This is my simple recipe for making a great Chimichurri. This is a mix of lots of recipes I’ve tried, it might not be perfectly authentic but it tastes great. This is the best with a steak. Try to make it a few days before you need it, as a couple of extra days really intensifies the flavor.


•1 1/2 cups lightly packed chopped parsley
•3 to 5 cloves garlic, minced
•1 teaspoon salt
•1/2 teaspoon freshly ground pepper
•1/2 teaspoon chili pepper flakes
•2 tablespoons dry oregano leaves
•2 tablespoons spring onions / scallions
•3/4 cup EVOO
•3 tablespoons red wine vinegar
•3 tablespoons lemon juice