Start by chopping the fresh parsley. Aim for a fine chop; you want it to blend nicely without clumping together. This step sets the foundation for your sauce.

In a medium-sized bowl, combine the minced garlic, Dijon mustard, and lemon juice. Give this mixture a good stir until well combined. It’s all about layering flavors here!

Next, slowly drizzle in the extra-virgin olive oil and the white wine vinegar. This step adds richness. Remember to whisk continuously. It will emulsify, helping the sauce come together.

Now, sprinkle in the flaky sea salt, smoky paprika, crushed red pepper flakes, and oregano. Each spice adds dimension. Mix thoroughly to ensure the ingredients are distributed evenly.

Lastly, fold in the chopped parsley. With your mixture ready, take a moment to admire that vibrant green color. It’s a sign of freshness!

Before serving, taste your chimichurri sauce. Add more salt or lemon juice if needed. The goal is to achieve the right balance of tangy and savory.

Drizzle your chimichurri sauce over grilled meats, vegetables, or anything that could use an upgrade. You can store any leftover sauce in an airtight container in the fridge.