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The Pro tip: For a more vibrant and balanced chimichurri, bloom the red pepper flakes in the olive oil before mixing. Gently heat the olive oil in a small saucepan over low heat, add the red pepper flakes, and let them infuse for 1–2 minutes—just until aromatic, not sizzling. This technique releases the pepper’s essential oils, enhancing depth without overwhelming heat. Cool the oil before combining it with the remaining ingredients. Additionally, use a high-quality, peppery extra-virgin olive oil and age your red wine vinegar slightly (store it open in a cool dark place for a week) to mellow acidity and add complexity. Let the chimichurri rest at least an hour before serving so flavors fully meld.
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