Chimichurri & Bread Recipe

Prepare herbs

Rinse the parsley and oregano under cold water, shake off excess, and pat dry thoroughly with paper towels. Finely chop the parsley and oregano by hand for best texture; you want small, uniform pieces (about 1 cup packed parsley and 2 tablespoons oregano).

Mince garlic

Peel and finely mince 4 garlic cloves. Alternatively, smash and roughly chop if you prefer slightly larger garlic bits in the sauce.

Combine ingredients

In a medium bowl combine the chopped parsley, oregano, minced garlic, 2 tablespoons red wine vinegar, 1 tablespoon fresh lemon juice, 1 teaspoon red pepper flakes, 1 teaspoon smoked paprika (optional), 3 teaspoons sea salt, and 1 teaspoon freshly ground black pepper. Stir to combine.

Add oil and adjust

Slowly whisk in 6 tablespoons extra-virgin olive oil until the mixture emulsifies slightly and has a loose, spoonable consistency. Taste and adjust: add more salt, pepper, red pepper flakes or vinegar/lemon to brighten as needed. The chimichurri should be bright, garlicky, slightly tangy and oily enough to drizzle.

Rest

Let the chimichurri sit at room temperature for at least 15–30 minutes to allow flavors to meld. For best flavor, make 2–4 hours ahead and refrigerate; bring back to room temperature before serving (stir in a splash of olive oil or vinegar if it solidifies in the fridge).

Prepare loaf

Preheat oven to 400°F (200°C). Slice the baguette or country loaf into 1/2-inch to 3/4-inch slices, keeping them attached at the base if you prefer a pull-apart presentation, or separate slices if serving plated pieces.

Brush and toast

Arrange slices on a baking sheet in a single layer. Brush each slice lightly with the 2 tablespoons of extra-virgin olive oil (or olive oil and butter mixture if using). Toast in the preheated oven for 6–8 minutes, or until edges are golden and centers are warm and slightly crisp. For an extra-charred finish, switch to broil for 30–60 seconds—watch closely to avoid burning.

Finish and serve

Transfer toasted bread to a serving platter. Optionally spread a thin layer of softened butter on warm slices. Spoon chimichurri into a small bowl for dipping and drizzle some over a few slices. Sprinkle flaky sea salt lightly over the bread and garnish with small parsley sprigs. Serve immediately so bread remains crisp and chimichurri is at room temperature.

Storage

Store leftover chimichurri in an airtight container in the refrigerator for up to 5 days. Bring to room temperature and stir before serving. Toast leftover bread again briefly to refresh.