Wash the parsley thoroughly and dry it in a salad spinner.

Remove the tough stems, then finely chop the leaves along with the garlic cloves, either on a chopping board or in a food processor. If the parsley is properly dried, it won’t release excess water or turn mushy.

Finely chop the chili and onion. If you have a mortar and pestle, use it to crush them for an even smoother texture.

In a medium bowl, combine the chopped parsley and garlic, crushed chili or red pepper, onion, oregano, lemon juice, vinegar, and ground black pepper.

Gradually stir in the extra-virgin olive oil until the mixture reaches a smooth, cohesive consistency. Season with salt to taste.

Taste and adjust the seasoning as needed, adding more black pepper, chili flakes, or crushed red pepper for extra heat if desired.

Let the chimichurri sauce rest in the fridge for at least 30 minutes, covered. This allows the flavors to meld and intensify.

Use it to accompany grilled meats, fish, or even roasted vegetables. It also works great as a marinade or a dip.