Step 1

Toss together the garlic, onion, pepper, vinegar and salt in a mixing bowl. Let it stand for 10 minutes while chopping your parsley, cilantro, and oregano.

Step 2

Stir in the parsley, cilantro, and oregano. Add in ½ cup of your extra virgin olive oil.

Step 3

If you’d like your sauce to be thinner, stir more olive oil 1 tablespoon at a time.

Step 4

This chimichurri sauce recipe can be served immediately, but is greatly improved by resting for at least an hour tightly covered in the refrigerator before serving. Store leftovers, tightly covered, in the refrigerator for up to 5 days but it is best eaten before 3 days.