Ingredients
3 garlic cloves, peeled
1½ teaspoons kosher salt
1 cup parsley leaves and stems
½ cup fresh oregano leaves
½ teaspoon red-pepper flakes
½ teaspoon black pepper
3 tablespoons red-wine vinegar
½ cup extra-virgin olive oil
Method
On a cutting board, smash and coarsely chop the garlic with ½ teaspoon salt. Mash the mixture using the side of your knife until a coarse paste forms. Move the paste to the side of the cutting board, then chop the parsley and oregano together with the remaining 1 teaspoon salt. Combine the garlic paste and the chopped herbs and chop and mash until the herbs are bruised and fragrant.
Transfer to a medium bowl. Add the red-pepper flakes, black pepper, vinegar and extra-virgin olive oil; stir to combine. (You should have about ¾ cup chimichurri. It can be prepared in advance and refrigerated in an airtight container up to 2 days.)
Notes
Livens up whatever it’s spooned over: steak, chicken, tofu, fish or vegetables. You can make the sauce in a food processor, but chopping the aromatics by hand makes it especially fragrant. Keep the extra to serve with the chicken, alongside fluffy white rice, crusty bread or creamy potatoes.