Chimichurri Recipe – my Chimichurri sauce recipe is delicious as a dressing or even as a marinade. Making a chimichurri sauce couldn’t be easier.

Chimichurri recipe or Chimichurri Sauce recipes vary all over Argentina which means you can pretty much freestyle the herbs you use; however, it is commonly accepted that the headline ingredients of a chimichurri sauce tend to be parsley, garlic, chilli and lemon (or vinegar); the rest you can experiment with.

Packed with flavour; tangy, sharp, soothing – an ideal companion to a decent steak; or basically anything cooked on the BBQ – including fish!

I got quite addicted to this little tangy chimichurri sauce whilst travelling around Argentina.

The chimichurri sauce I had in Argentina was delicate, fresh and quite loose (opposed to the thick ketchup like stuff that is a poor imitation). The only thing I would say is I think you should make it fresh each time; it does last a few days in the fridge but I tend to find the flavours combine and dull slightly.

But I’d be lying if I said I haven’t stumbled across a week old jar in the fridge and slathered it all over a late night pork chop – which it goes great with by the way!

Watch my video recipe of me cooking steak kebabs with my chimichurri sauce recipe!

Chimichurri makes for a great steak marinade as well; try it; next time you are going to BBQ a steak, marinade your steak in chimichurri for an hour first. Although it does tend to work well if you BBQ or grill the steak; if you fry steak the chimichurri will burn.

Chimichurri Recipe

Chimichurri Sauce Recipe – Ingredients:

1 crushed garlic clove

(100g) chopped parsley (small handful)

(100g) chopped coriander (small handful)

Tbl chopped rosemary

Tbl chopped mint

Tbl dried oregano

1/2 red chilli chopped

1/2 Tomato (flesh only)

Few glugs of extra virgin olive oil

1 tablespoon redwine vinegar

Couple pinches of sea salt

Juice of 1/2 lime

Chimichurri Sauce Recipe – Method:

1. In a pestle and mortar add the garlic and salt and crush as much as possible.
2. Then add all the chopped herbs, tomato flesh and chilli and give a bit of a pounding.
3. Add the olive oil and vinegar and lime juice and mash into the green mixture.
4. You will need to add a tablespoon or two of water to loosen the mixture up.
5. Now taste – get the balance of acidity right with a bit more oil or lime or vinegar; play with it until it makes you squint when you try it but you can’t help yourself to have another taste. Remember this is a condiment, a marinade, a dressing – it needs a punch.

Goes well with steak kebabs, a nice bottle of Malbec (of course), rosemary roasted potatoes and a pair of deep hazel eyes to get lost in…aaahhh….