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Chimichurri Sauce

Chimichurri is an amazingly vibrant, fresh, herby, colourful South American sauce with a chilli and garlic kick.

Course Dinner, light supper, Lunch
Cuisine South American
Keyword chilli, Coriander, Garlic, oregano, parsley
Prep Time 5 minutes
Servings 4

Ingredients

  • 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

Instructions

  1. Put all the ingredients, apart from the olive oil, into a food processor.

  2. 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.

  3. When it is all finely chopped, slowly pour the olive oil through the spout whilst the processor is running.

  4. Transfer to a serving bowl. All done!

Recipe Notes

Equipment

  • 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.