Ingredients

• ½ cup parsley (finely chopped; represents about 1/2 a bunch of parsley)
• 2 tablespoons fresh oregano finely chopped
• 4 garlic cloves crushed
• ½ cup green onions finely diced or minced
• 1 small red chili pepper (red Fresno or red Korean, deveined, seeds removed and finely diced (can be replaced with 1-2 teaspoons of chili pepper flakes or paprika for non-spicy) – adjust more or less based on your preference and heat tolerance)
• 2 tablespoons red wine vinegar
• 1 tablespoon fresh lemon juice
• ½ cup oil (I prefer to use olive oil even though some say it’s not the traditional Argentinean choice)
• Salt and pepper to taste
• Additional herbs based on your taste: thyme, basil, cilantro.

Directions

Combine all the ingredients together in a medium sized bowl and mix well. The chimichurri can be made ahead of time but should be kept refrigerated and is best if used within 24-48 hours.