chimichurri sauce recipe

Fresh parsley – I finely chop it by hand instead of using a food processor. In a pinch, substitute fresh cilantro, or use a mix of both herbs. Dried oregano – Along with the parsley, it fills the sauce with fresh, herbaceous flavor. Garlic – For sharp depth of flavor. Red pepper flakes – For heat. Smoked paprika – This unconventional chimichurri ingredient gives the sauce a subtle smoky flavor. White wine vinegar – Most authentic chimichurri sauce recipes call for red wine vinegar, but I like to use white wine vinegar here instead. I love its brighter flavor in the sauce. Extra-virgin olive oil – It adds richness and brings the sauce together. And sea salt – To make all the flavors pop!