Chimichurri Sauce Recipe

Step 1

Finely mince everything and place it in a medium bowl along with remaining ingredients. (Or, alternatively, use a food processor: Place onion, garlic, and fresh chili if using, and pulse several times until very finely chopped. Add cilantro ( tender stems are fine) Italian parsley, and oregano, pulse again until chopped. Add olive oil, lime juice,  smoked paprika (optional), salt and pepper. Pulse a few more times, until well combined (but not too smooth). If the mixture seems thick add a little more oil to loosen it up.)

Step 2

Taste, adjust salt, lime and heat ( add more chilies or chili flakes)  to your liking. If it tastes bitter, check your olive oil.

Step 3

Sprinkle with chili flakes and few cilantro leaves.

Step 4

This will keep up to 4 days in the fridge, or freeze.