Chimichurri – Argentinian Green Sauce for Grilled Meat

The first time I made chimichurri was out of necessity – I had harvested handfuls of gorgeous Italian parsley, and after drying some, freezing some, and making a lot into parsley pesto, I had to do something else with what was leftover. A quick search in some recipe books I had, introduced me to a new favourite – chimichurri! Isn’t even the name just delicious to say!?

Basically, it is a raw sauce with loads of parsley, some garlic, oregnao, red pepper (chilli), olive oil and red wine vinegar. It does absolute wonders for grilled meat – and my favourite is to have it with steak. Honestly, I love steak for just being steak, and a good steak is great on its own, but chimichurri makes it even better. I promise. Even my husband who is not a great fan of parsley, loves this!

There’s many variations out there of this uncooked sauce, with every chef, and wannabe grill-master probably having their own special version. The recipe that follows is a very simple one, and my favourite to make.


Chimichurri sauce

  • 1 cup packed parsley, cleaned and dried (flat-leaf Italian parsley, or curly “fancy” parsley, or a combination of the two)
  • 2 – 4 tablespoons oregano, cleaned and dried
  • 3-5 medium cloves of garlic
  • 1/4 teaspoon red pepper flakes, or some chopped fresh red chilli (optional, to taste)
  • 1/3 cup olive oil
  • 2 tablespoons red wine vinegar
  • Salt and pepper to taste
  1. Pulse the herbs and garlic in your blender until well chopped.
  2. Stir in the olive oil, vinegar, salt and pepper.
  3. Add the chilli if using, and mix through.
  4. Enjoy!


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