Finely chop the parsley. Grab a sharp knife and chop your parsley as finely as possible. The goal is a fluffy, even texture—no stems or big leafy chunks.
Mince the garlic (microplane is my preferred way ).
Combine. In a medium bowl, mix together the chopped parsley, garlic and red pepper flakes.
Stir in the vinegar. Add the red wine vinegar and stir until everything is coated. This helps soften the herbs and mellow the garlic slightly.
Add the olive oil. Mix until everything is evenly coated and the sauce looks glossy and vibrant.
Season to taste. Add salt and black pepper to your liking. Taste and adjust with more vinegar or oil if needed. For extra brightness, a little squeeze of lemon or lime works beautifully.
Let it rest. Let your chimichurri sit at room temperature for at least 10–15 minutes before serving. The flavors will blend and mellow to perfection.
