Chimichurri Sauce

Chimichurri sauce is a traditional herb sauce from Uruguay & Argentina. Aromatic with the fresh parsley, but rich and piquant from the olive oil and chillis. It works perfectly with a well-charred steak and vegetables.

Hand-chop instead of blend

Chimichurri should be chunky herbs in oil, rather than an emulsified and smooth sauce. Therefore hand-chopping is preferred.

If you choose to use a food processor, just pulse gently.

Chimichurri Sauce

Course: SauceCuisine: South American


Prep time


Cooking timeminutes


  • 3/4 cup of fresh parsley, finely chopped

  • 1/2 cup of good quality olive oil

  • 3 tbsp of red wine vinegar

  • 4 cloves of garlic, crushed

  • 1 red chilli, chopped finely

  • 1 teaspoon of course salt

  • 1/2 tsp of dried oregano

  • 1/2 tsp of dried basil

  • 1/2 tsp of coarsely ground black pepper


  • Mix all ingredients together, use the back of your spoon to crush the ingredients together.
  • Leave to cure in the fridge for 2-3 hours before use
  • Stir and serve on top of a nice sirloin steak from JPs!