1-First Step: Prep your herbs and garlic Start by washing the parsley well and patting it dry. Remove the coarse stems, then finely chop the leaves until you have about 1/2 cup. If you prefer a slightly chunkier sauce, you can chop by hand instead of using a machine. Mince the garlic clove very finely so it spreads evenly through the sauce.

2-Second Step: Mix the dry seasonings Place the chopped parsley in a medium bowl. Add the sea salt, dried oregano, red pepper flakes, and smoked paprika. Stir them together first so the spices spread through the herbs. This helps keep the flavor balanced in every bite.

3-Third Step: Add the vinegar Pour in the 2 tablespoons of white wine vinegar. Stir well so the parsley starts to soften slightly. The vinegar gives the chimichurri that sharp, bright taste that makes it so good with grilled meats and vegetables. If you are making this ahead, this is also the point where the herbs begin to absorb flavor.

4-Fourth Step: Stream in the olive oil Add the 1/3 cup extra-virgin olive oil slowly while stirring. This helps create a smooth, loose sauce instead of a dry herb mixture. Keep stirring until the parsley looks evenly coated and the sauce has a spoonable texture. If the mixture looks too thick, add a tiny splash more oil, but only a little at a time.

5-Fifth Step: Let the flavors rest Let the chimichurri sit at room temperature for 15 to 30 minutes before serving. This resting time matters because the garlic, herbs, vinegar, and spices need a little time to blend. If you taste it right away, it may seem sharp. After resting, the flavor becomes more rounded and rich.

6-Final Step: Taste and serve Give the sauce one final stir, then taste it. Add a pinch more salt if needed, or extra red pepper flakes if you want more heat. Serve it over grilled steak, chicken, shrimp, roasted vegetables, or even spooned onto crusty bread. For the best flavor, serve it at room temperature.