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Homemade chimichurri

Homemade chimichurri

Ready in just 10 minutes, this one-step chimichurri recipe is an easy and delicious way to elevate your next meal. Try it with grilled meat or veggies.

Serves4
Prep time10 minutes

Ingredients

1/4 cup (60ml) red wine vinegar
1/4 cup (60ml) extra virgin olive oil
1 garlic clove, crushed
1 tsp dried chilli flakes (optional)
1/2 tsp ground paprika
1 1/4 cups chopped mixed herbs (such as coriander, flat-leaf parsley and oregano)

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Method

Step 1
Combine the vinegar, oil, garlic, chilli flakes or chilli, if using, and paprika in a bowl. Add the herbs and stir to combine.

Recipe tip

COOK. STORE. SAVE.
Ingredient tip: You can substitute dried chilli for 1 long red chilli, finely chopped if you prefer.

Chimichurri sauce recipe

Curious about chimichurri? A key condiment in Argentinian cuisine, this green sauce packs a big flavour punch that’s particularly delicious with grilled and barbecued meats. It’s also great for drizzling over fish and tossing through salads, such as potato salad and pasta salad.

 The essential chimichurri ingredients

Traditionally, chimichurri is made with a mix of parsley leaves, garlic, dried oregano, chilli flakes, olive oil and red wine vinegar. It’s similar to the Italian sauce salsa verde, which is also made with herbs, garlic, olive oil and vinegar or lemon juice but flavoured with capers, anchovies and mustard. The texture varies depending on whether you blend the ingredients or chop everything by hand. You can also vary the quantities depending on what herbs you have to hand – it’s a great way to use up herbs you have left over in the fridge – and adjust the garlic and chilli flavours to taste.

How to make chimichurri

Our easy chimichurri sauce only takes 10 minutes to make. The first thing to do is chop all the herbs you’re using for your chimichurri. To help you use what you have, this recipe uses 11/4 cups of freshly chopped mixed herbs, but if you’re buying them fresh you’ll want to grab a bunch each of parsley and either oregano or coriander. If you have a fresh long red chilli, you can finely chop that to add heat instead of using dried chilli flakes. If you’re using a fresh chilli, you can reduce the heat by removing the seeds and membrane before chopping. If you don’t want your chimichurri sauce to be hot, feel free to leave out the chilli altogether.

To make the chimichurri, all you need to do is mix all the ingredients except for the herbs together in a bowl until well combined. Stir in the herbs and serve immediately. The longer you leave chimichurri before serving the more the flavours will develop, but the acidity from the vinegar will cause the herbs to lose their bright green colour.

Now get cooking

You’ve made your chimichurri, now what can you do with it? The traditional accompaniment to chimichurri is barbecued beef steak, so try our steak with potatoes and BBQ t-bone recipe. Add mint for a twist on mint sauce to drizzle over barbecued lamb chops. For a change from beef, try heart-healthy chicken chimichurri or crispy-skin salmon. Or drizzle over roasted or barbecued veg, such as cauliflower steaks.