Chimichurri is an amazingly vibrant, fresh, herby, colourful South American sauce with a chilli and garlic kick. It can be used as both a marinade and a condiment adding layers of flavour, a delicious piquancy and WOW factor to your meal. Typically served with steak, it also complements grilled chicken and my pescatarian daughter, Emma, loves it with salmon.
Typically made with parsley, oregano. chilli, garlic, red wine vinegar and olive oil, some versions, like mine, also include onion or shallots and possibly also lemon juice and coriander. I like mine using half parsley and half coriander, but if you want to be completely traditional, use just parsley. There is also a Red Chimichurri (recipe coming soon) which includes roast red peppers and paprika.
Whip this sauce up in a food processor in just 5 minutes and you are good to go:
- I like to marinade raw steak or chicken for at least 30 minutes but ideally up to 2 hours before cooking.
- For fish such as salmon, prawns and white fish, I brush a little on just before cooking so as not to over-power the delicate flavour.
- Serve the remainder of the sauce as a condiment and hand around separately for guests to help themselves.
- Also great served with roast chicken and sausages.
Andrew and Charlotte particularly LOVE LOVE LOVE this recipe and it is a regular for us, not just during barbecue season, but throughout the year. Charlotte even chose it for the main meal for her family birthday dinner this year.
How to make Chimichurri Sauce
First, collect all your ingredients together:
- fresh parsley
- fresh coriander
- fresh or dried oregano
- red onion or shallots
- red chilli flakes
- freshly ground black pepper
- red wine vinegar
- olive oil
Put all the ingredients, apart from the olive oil, into a food processor. Blitz until everything is evenly and finely chopped. You may need to stop the motor and scrape down the sides to ensure the mixture chops evenly. When it is all finely chopped, slowly pour the olive oil through the spout whilst the processor is running. Transfer to a serving bowl. All done!
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Chimichurri is an amazingly vibrant, fresh, herby, colourful South American sauce with a chilli and garlic kick.
- 30g fresh parsley
- 30g fresh coriander
- 10g fresh oregano, leaves picked or 1 teaspoon dried oregano
- 16g/4 cloves of garlic, peeled
- 2 small shallots, or ¼ red onion peeled and quartered (40-50g)
- ¾ teaspoon red chilli flakes
- ¼ – ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons/30ml red wine vinegar
- 6 tablespoons/90ml olive oil
Put all the ingredients, apart from the olive oil, into a food processor.
Blitz until everything is evenly and finely chopped. You may need to stop the motor, scrape down the sides, and blitz again to ensure the mixture chops evenly.
When it is all finely chopped, slowly pour the olive oil through the spout whilst the processor is running.
Transfer to a serving bowl. All done!
- chopping board and knife
- kitchen scales and measuring spoons
- food processor
Parsley or Parsley and Coriander?
Chimichurri is traditionally made with parsley and oregano rather than parsley, coriander and oregano. Feel free to make this change; I have written the recipe how we like to eat it.
More from my site
- Sesame Ginger Noodles with Chilli, Garlic and Coriander
- Garlic Butter, Parsley and Garlic Butter, Lemon, Parsley and Garlic Butter
- Honey, Soy and Garlic Sauce with Chilli and Lime
- Peri Peri Marinade
- Middle Eastern Sweet Potato and Butternut Squash Stew with Red Lentils, Spinach, Coconut and Mint