1 cup fresh parsley, finely chopped
3-4 cloves garlic, minced
1 teaspoon Mexican oregano (you can use dried Mexican oregano leaves)
1 teaspoon red pepper flakes (adjust to your spice preference)
1 teaspoon cumin seeds
1/2 teaspoon garlic powder
1/2 cup extra-virgin olive oil
2 tablespoons red wine vinegar or white wine vinegar
Juice of 1 lime
Salt and black pepper to taste
Start by finely chopping the fresh parsley and mincing the garlic. You can use a knife or a food processor to make this step easier.
In a small pan, toast the cumin seeds over low heat until they become fragrant. This should take just a minute or two. Be careful not to burn them.
In a mixing bowl, combine the chopped parsley, minced garlic, toasted cumin seeds, Mexican oregano, red pepper flakes, and garlic powder. Mix these dry ingredients together.
Slowly drizzle in the extra-virgin olive oil while stirring continuously to create a well-blended mixture.
Add the red wine vinegar and lime juice to the mixture. Stir to combine.
Season your chimichurri sauce with salt and black pepper to taste. Adjust the level of spiciness by adding more red pepper flakes if desired.
Let the chimichurri sauce sit for at least 20-30 minutes before serving. This allows the flavors to meld and develop.
Serve your Argentinian chimichurri sauce as a condiment for grilled meats, such as steak, chicken, or sausages. It's also great with grilled vegetables or as a marinade.