Name: The Victors Chimichurri Recipe
Cook time: 30 min
Total time: 30 min
Yield: 6 servings
Ingredients: 1 cups fresh flat-leaf parsley; 0.5 cups fresh cilantro (optional); 2 tablespoons fresh oregano leaves (or 1 tsp dried oregano); 4 count garlic cloves; 2 tablespoons red wine vinegar; 1 tablespoons fresh lemon juice; 0.5 cups extra-virgin olive oil; 1 tablespoons extra-virgin olive oil (to adjust texture); 0.5 teaspoons red pepper flakes; 0.25 teaspoons smoked paprika (optional); 1 teaspoons kosher salt; 0.5 teaspoons freshly ground black pepper; 0 to taste extra red wine vinegar (to taste); 0 to taste extra olive oil (to taste)

Method

Prepare herbs and garlic

Wash and dry herbs

Rinse the parsley, cilantro (if using), and oregano under cold water. Shake off excess water and pat very dry with paper towels or spin in a salad spinner. Excess moisture dilutes the sauce and shortens its shelf life.

Mince herbs and garlic by hand (traditional) or rough chop for blender

Remove thick parsley stems (reserve thin tender stems). Finely mince the parsley, cilantro, and oregano with a sharp knife until the herbs are very small but not pureed — aim for a coarse, even chop (about 1/8-inch pieces). Finely mince the garlic cloves. If you prefer a smoother chimichurri, give the herbs and garlic a few quick pulses in a food processor or blender, being careful not to purée.

Combine and season

In a medium bowl, place the chopped parsley, cilantro (if using), oregano, and minced garlic. Add the red wine vinegar and lemon juice and stir to begin releasing flavors.

Slowly whisk in the 1/2 cup extra-virgin olive oil until the mixture emulsifies slightly. If the sauce seems too thick, whisk in up to 1 tablespoon more olive oil, 1 teaspoon at a time, until you reach a loose, saucy consistency that pours.

Stir in the red pepper flakes, smoked paprika (if using), kosher salt, and black pepper. Taste and adjust seasoning — add more salt or a splash more vinegar for brightness if desired.

Rest and finish

Transfer chimichurri to a jar or airtight container. Let it rest at room temperature for at least 15–30 minutes to allow flavors to meld — ideally 2 hours. For best flavor, refrigerate for at least 2–4 hours or overnight. If chilled, bring back to room temperature before serving and stir in any separated oil.

Before serving, taste and adjust: add extra red wine vinegar or olive oil to taste and a pinch more salt if needed. If you used a food processor and the sauce is too smooth, stir in a tablespoon of finely chopped parsley for texture.

Serve chimichurri as a condiment for grilled meats, roasted vegetables, fish, or as a marinade. Store tightly covered in the refrigerator for up to 5–7 days. Press a piece of plastic wrap directly on the surface before sealing to reduce oxidation.