Start by rinsing the parsley thoroughly under cold running water to remove any dirt or grit. Shake off the excess water and dry the herbs completely using a clean kitchen towel or salad spinner. Properly dried herbs are essential so the sauce does not become watery. Remove the thick lower stems, but keep some of the tender upper stems since they contain excellent flavor. Finely chop the parsley using a sharp knife until you have a loose pile of bright green herbs. Avoid over-chopping into a paste — chimichurri should maintain a rustic, slightly coarse texture.

Peel the garlic cloves and mince them very finely using a sharp knife. Alternatively, grate the garlic on a microplane to create a smoother paste. The finer the garlic is processed, the more evenly it will distribute throughout the sauce and the more aromatic the final chimichurri will be.

Take the bay leaves and crumble them slightly between your fingers before adding them to the mixture. This helps release their aromatic oils while the sauce rests. The leaves will later be removed before serving, but they contribute subtle herbal depth during infusion.

In a medium mixing bowl combine the chopped parsley, minced garlic, dried oregano, red chili flakes, and bay leaves. Stir briefly with a spoon to distribute the aromatics evenly throughout the herb mixture.

Slowly pour in the olive oil while stirring gently. The oil should coat all of the chopped herbs evenly without drowning them. A good chimichurri should look loose and glossy, with herbs suspended throughout the oil rather than floating separately.

Add the red wine vinegar and stir gently until fully incorporated. The vinegar provides acidity that balances the richness of the olive oil and brightens the fresh herb flavors.

Add kosher salt and freshly ground black pepper to taste. Start with a small amount and adjust gradually, since the acidity and garlic will intensify slightly as the sauce rests.

Let the chimichurri sit at room temperature for at least 15 minutes before serving. This resting time allows the dried oregano, garlic, and chili flakes to hydrate and release their full flavor into the oil.

Before serving, remove the bay leaves from the mixture. Their flavor will already have infused into the sauce.

Serve the chimichurri immediately or store it in an airtight jar in the refrigerator. Stir well before using, as the herbs will naturally settle over time.