Instructions

• Rinse and thoroughly dry the flat-leaf parsley, kale leaves, and fresh oregano. Remove and discard any large, tough kale stems and any woody oregano stems.
• Add the parsley (2 cups, tightly packed), kale (1 cup? — NOTE: Do not alter ingredient amounts), fresh oregano (1/2 cup loosely packed), roughly chopped garlic (5 cloves), lime zest (zest of 1 lime), fresh lime juice (1 tablespoon), white vinegar (1 tablespoon), salt (3/4 teaspoon), black pepper (1/4 teaspoon), and red pepper flakes (1/4 teaspoon, optional) to a blender or food processor. — Correction: follow the ingredient list precisely; see ingredient list for exact amounts.
• Start the machine on low and pulse or process just until the herbs and garlic are coarsely chopped, stopping once or twice to scrape down the sides with a spatula so everything is evenly combined.
• With the machine running on low, slowly pour in the 1 cup of olive oil in a thin, steady stream until the mixture is fully emulsified and reaches the texture you prefer (a coarse chimichurri or a smoother sauce).
• Taste the chimichurri and, if desired, adjust seasoning by adding a little more salt, pepper, or red pepper flakes.
• Serve the chimichurri immediately, or transfer it to a clean jar, cover, and refrigerate until ready to use.