Bright, garlicky, and packed with fresh herbs, this chimichurri comes together with finely chopped parsley and oregano, a good hit of minced garlic and shallot, and a kick of crushed red pepper. Red wine vinegar and extra-virgin olive oil whisk into a glossy, herb-flecked sauce that only gets better as it rests and the flavors meld together. Use it to marinate before grilling or roasting, or spoon it straight over grilled vegetables for a punchy, herbaceous finish. It's naturally plant-based, easy to make ahead, and versatile enough to keep in the fridge for whatever you're cooking up next. A great staple to have on hand if you're building out a vegan pantry.
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Learn more →8 servings
Combine the parsley, oregano, garlic, shallot, red pepper flakes, salt, and black pepper in a medium mixing bowl and stir to distribute evenly.
Add the red wine vinegar and stir until the salt is fully dissolved, about 30 seconds.
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