Chimichurri Sauce

Chimichurri Sauce, The Argentine Classic You Need to Try!

I still remember the first time I tasted chimichurri — it was at a backyard BBQ with friends who insisted I had to try this “green magic” straight from Argentina. One spoonful and I was hooked. The fresh herbs, the punch of garlic, the tangy vinegar... it was like fireworks for my tastebuds! I went home determined to recreate it, tweaking the recipe until it hit that perfect balance of bright, bold, and downright addictive. Now, it’s a staple at every one of our family BBQs, where someone always ends up sneaking extra onto their plate. Trust me, once you make it, you’ll wonder how you ever grilled without it.

Chimichurri

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Ingredients:

Makes 2 Cups of chimichurri:

• 1 cup fresh flat-leaf parsley (packed)

• 6 cloves garlic (minced)

• 2 shallots

• ¾ cup extra-virgin olive oil

• ¼ cup red wine vinegar

• 1 teaspoon dried oregano

• 1 teaspoon sea salt

• ½ teaspoon freshly ground black pepper

  
  

  Optional extras to your taste:

• ½ cup fresh cilantro (packed)

• 1 teaspoon crushed red pepper flakes (adjust to taste)

• Juice of ½ a lemon (optional for extra brightness)

  
  

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Method:

1. Finely chop the parsley and shallots, mince the garlic. If you prefer, you can pulse them together a few times in a food processor for a slightly quicker prep—just be careful not to overdo it, by hand is best.

2. Place the chopped parsley and minced garlic into a medium-sized bowl.

3. Add the dried oregano, salt, and black pepper to the bowl.

4. Pour in the red wine vinegar and olive oil, then stir well until everything is fully combined and coated.

5. Taste and adjust seasoning if needed and add any optional ingredients.

6. Let it sit for 20–30 minutes at room temperature to let the flavours come together before serving.

   
   

Storage tip: Keep any leftover chimichurri in an airtight container in the fridge for up to 5–7 days. Allow to come to room temp and stir before each use, as the oil may separate.

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