Sunday Forward — Mediterranean Herbs · Week 1
Mediterranean Chimichurri
The shared sauce of Week 1 — bright, garlicky, herbaceous, and better the longer it sits.
Shared Sauce5 IngredientsMake-aheadNo-cookFriday-friendly
~1 cup
Yield
10 min
Active
Easy
Difficulty
What You Need
Italian ParsleyFinely chopped
1 bunch
Garlic ClovesMinced
4 cloves
Red Wine Vinegar
4 tbsp
Dried Oregano
1½–2 tsp
Red Pepper Flakes
¾ tsp
Olive Oil
½ cup
Kosher Salt & Black PepperTo taste
to taste
Method
Chop & minceFinely chop the parsley and mince the garlic. The finer the chop, the better the sauce clings.
Shake it upCombine everything — parsley, garlic, red wine vinegar, oregano, red pepper flakes, olive oil, and a pinch each of salt and pepper — in a mason jar. Lid it and shake well until emulsified.
Let it bloomSet it aside at room temperature while you cook. It gets better the longer it sits, as the garlic and oregano mellow into the oil. Taste and adjust the salt before serving.
One sauce, all week
This is the workhorse of Mediterranean Herbs week. Make a full batch and it carries the chimichurri chicken thighs, the flank steak, and anything else that wants a bright, herby finish — spoon it over roasted vegetables, rice, or crusty bread. It keeps several days in the fridge in a sealed jar.