This recipe can be changed easily to adjust to your taste. If you would like your chimichurri stronger then add more garlic. Please make sure you use good oil and only red wine vinegar as white wine vinegar or balsamic won’t work.
120ml of olive oil
2 tablespoons of red wine vinegar
A good handful of fresh, washed, finely chopped parsley
3–4 cloves of garlic, finely chopped or minced
2 small red chillis, deseeded and finely chopped
3–4 teaspoons of dried oregano
1 level teaspoon of coarse, sea salt flakes
Pepper to taste, (I recommend about 1/2 a teaspoon)
Mix all the ingredients together.
Leave to sit for at least 15 minutes, but ideally it should be sitting for a few hours. The longer you leave the sauce, the more the flavour intensifies.
Tastes great with grilled steak and polenta chips.