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10 cloves garlic, finely minced
2 cups finely chopped fresh Italian parsley leaves
1 cup finely chopped fresh oregano leaves
1 cup finely chopped fresh mint leaves
4 tsp. crushed red pepper flakes
4 tsp. lemon zest
1/2 cup red wine vinegar
1/2 cup extra-virgin olive oil
Place first four ingredients in a bowl. Add red pepper flakes, lemon zest, and vinegar. Whisk in olive oil and season to taste with salt. Serve as a sauce with grilled meats.
Note: Tightly covered, the chimichurri can be refrigerated for up to 24 hours. After that the fresh herbs will have lost their vibrancy.