1-First Step: Gather and prep ingredients Wash and dry 1 bunch of fresh parsley. Remove larger stems and finely chop until you have about 2 cups packed. Mince 3 garlic cloves. Measure 1 tablespoon dried oregano, 1/2 teaspoon red pepper flakes, 1 teaspoon smoked paprika, 1/4 cup white wine vinegar, 1/2 cup extra-virgin olive oil, and 1 teaspoon sea salt.

2-Second Step: Mix aromatics and seasonings In a small bowl, whisk together minced garlic, white wine vinegar, sea salt, dried oregano, red pepper flakes, and smoked paprika. Whisking the vinegar with the salt and spices first helps dissolve the salt and bloom the dried oregano and paprika for better flavor release.

3-Third Step: Add the oil and combine Slowly drizzle in the 1/2 cup extra-virgin olive oil while whisking constantly. This helps the ingredients come together into an emulsified sauce that evenly coats foods. If you prefer a slightly looser sauce, add a tablespoon of water or more olive oil to reach your preferred consistency.

4-Fourth Step: Stir in the parsley Fold in the finely chopped parsley until evenly distributed. For a chunkier, rustic texture, chop the parsley by hand and stir in. For a finer spread, pulse the mixture 2-3 times in a food processor, but avoid pureeing to keep the fresh herb texture.

5-Fifth Step: Taste and adjust Taste for salt, acidity, and heat. Add more sea salt if needed, another teaspoon of vinegar for brightness, or a pinch more red pepper flakes for spice. The flavor should be bright, herby, and balanced between oil and acid.

6-Final Step: Rest and serve Let the chimichurri rest in the refrigerator at least 30 minutes before serving so flavors mellow and blend. Serve as a sauce over roasted or grilled vegetables, steak, chicken, or fish. It also makes a terrific marinade or dressing when thinned a touch.