• 1 cup finely chopped fresh flat-leaf parsley leaves
• 2 Tbsp. fresh oregano
• 2 Tbsp. minced garlic
• 1 to 2 tsp. crushed red pepper flakes
• 3 Tbsp. red wine vinegar
• 1/2 cup olive oil
• 1/2 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper

Note: Traditional Chimichurri must be made at least an hour before serving.

Put parsley, oregano, garlic, red pepper flakes, and vinegar into a blender or food processor and process until it becomes a coarse paste. Use a rubber spatula to scrape mixture into a bowl or other container. Stir in olive oil; add salt and pepper. Let sit for at least 1 hour before serving.

Adapted from Michy's restaurant and Cuisine à Latina by Michelle Bernstein. Copyright © 2008 (with permission from Houghton Mifflin).