I am a meat lover and most meal, I must have meat. Hence, finding a good accompaniment for good meat is essential. Chimichurri, a speciality sauce from Argentina and Uruguay is both a sauce and a condiment. You can use it to accompany any grilled meat! It’s brings out the flavour in any meat. A lot of recipes use a food processor but the authentic version is always made from finely chopped parsley, with a variety of mixed seasoning including red wine vinegar, canola or olive oil, garlic, chillies, salt, oregano, black pepper, lemon juice, shallot or onion. Here’s my version (rather authentic I would say)!

Basic Ingredients for Chimichurri


  • 50g Parsley (finely chopped)
  • 4 cloves of garlic (you can use less) I am using smoked garlic for more flavour
  • 50ml Olive Oil (you can use Canola Oil)
  • 1 habanero pepper (or you can use other chillies or chilli flakes, pending on how spicy you like)
  • 3 tbsp red wine vinegar
  • 1 tsp salt
  • Sprinkle of ground pepper (to taste)
  • 1 tsp oregano
Finely chopped Parsley


First, finely chop the parsley. Then finely chop the garlic and habanero pepper (or other chillies).

Finely chopped Habanero
I used smoked garlic to enhance the flavour

Put the parsley, garlic and oregano in a bowl (big enough to accommodate the sauce as well).

Add one teaspoon salt, and a teaspoon of oregano. Add 3 tablespoon of red wine vinegar. Pour in 50ml of olive oil. Add pepper to taste.

A teaspoon of course sea salt
Olive oil

Leave for half an hour at least, if you can it will be best to make this and refrigerate for 24 hours in advance. Chimichurri sauce can be personalised and so, it is essential to taste as you are making it. More of this and less of that, and of course, you can add other things like shallots or lemon juice.

Now, you can use it to accompany your steak like I do or other grilled meat. You can also use it as a marinade. Enjoy your Chimichurri!

Mix well and serve
Red wine vinegar and olive oil
Chimichurri, my version

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