Start by rinsing your parsley thoroughly to remove any dirt or impurities. Don’t worry about chopping it too finely, as you’ll be combining everything in a blender or food processor later. Set the parsley aside for now.

In a mixing bowl, add 1/4 cup of dried oregano. If you have fresh oregano, feel free to use it, but be aware that fresh oregano can be hard to find. Next, pour in 1 cup of warm water, which you can heat in the microwave for about one minute. This helps to release the flavors from the oregano, so give it a good stir and let it sit for a minute.

Now it’s time to combine everything. Add the rinsed parsley, soaked oregano, and crushed red pepper flakes (if you want a bit of heat) into the food processor or blender. Pulse it a few times to break down the ingredients, but don’t overdo it—chimichurri sauce is best with a slightly chunky texture.

Once your herbs are blended, pour in 1 cup of apple cider vinegar and 1 cup of extra virgin olive oil. If you prefer a less tangy flavor, you can adjust the ratio, using more oil and less vinegar. Stir everything together until well combined.

Now, chop up 5-6 garlic cloves and toss them into the mixture. Garlic is a natural antibiotic and adds an amazing depth of flavor to your sauce. Next, add 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. Taste your sauce and adjust the seasoning as needed.

Your chimichurri pizza sauce is now ready! Use it immediately on your pizza base, spreading a generous layer before adding your toppings. The sauce will infuse your pizza with a bold, herby taste that complements grilled meats like steak or pork.