Fresh, vibrant, and packed with flavour, chimichurri is one of the easiest sauces you’ll ever make. Traditionally served with grilled meats, it’s equally good drizzled over vegetables, potatoes, fish, or stirred into mayonnaise.
The beauty of chimichurri is that it doesn’t need to be perfect. Adjust the garlic, chilli, vinegar, or herbs to suit your taste.
Ingredients
- 1 large handful fresh parsley (around 30g)
- 2–3 garlic cloves
- 1 red chilli (or more, to taste)
- 1 tsp dried oregano (or 1 tbsp fresh oregano)
- 100ml good-quality olive oil
- 2 tbsp red wine vinegar
- ½ tsp salt
- ½ tsp freshly ground black pepper
Method
- Add the parsley, garlic, chilli, oregano, salt, and black pepper to a blender or food processor.
- Pulse a few times until roughly chopped.
- Add the olive oil and red wine vinegar.
- Blend briefly until combined. For a traditional chimichurri, stop while it’s still slightly chunky. For a smoother sauce, blend for a little longer.
- Taste and adjust:
- More vinegar for sharpness
- More oil for a milder sauce
- More chilli for heat
- More salt if needed
- Leave to sit for at least 15 minutes before serving so the flavours can meld together.