Home-made Chimichurri

Chimichurri is a loose oil-based condiment used to accompany barbecued meats or churrasco (the Portuguese and Hispanic name for beef or grilled meat).


  • Finely chop your parsley before you start. I usually get a large handful, wash and finely chop, then measure. If you don’t have enough, grab a bit more, and chop again until you have the right amount.
  • If you like the strong flavour of garlic, use 4 cloves, If you like milder garlic, start with 2 cloves; mix it all in and allow to sit for a few minutes. Then, taste test. If you’d like more, add more.
  • Chimichurri can be adjusted to your taste. Add more salt, more pepper, less or more chilli. It’s up to you.
  • Fresh red chilli is optional. We use a whole large chilli, but you can use half, or none at all. You can also substitute it with 1-2 teaspoons of dried red chilli flakes.
  • Red wine vinegar is the best vinegar for chimichurri. Use lemon juice as a substitution; not balsamic or white vinegar.


YIELD: Enough for 4 (as side condiment)


½ cup Olive oil 125ml
2 tablespoons Red Wine Vinegar 30ml
½ cup Fresh Parsley; finely chopped 125ml
3-4 cloves Garlic; finely chopped or minced
2 small Red Chillies; or 1 red chilli, deseeded and finely chopped (about 1 tablespoon finely chopped chilli)
3/4 teaspoon Dried Oregano
1 level teaspoon Coarse Sea Salt 5ml
Black Pepper; freshly ground to taste (about ½ teaspoon) 2-3ml


  • Chop the ingredients finely, by hand.
  • Mix all ingredients together in a bowl. Allow to sit for 5-10 minutes to release all of the flavours into the oil before using. Ideally, let it sit for more than 2 hours, if time allows.
    Chimichurri can be prepared earlier than needed, and refrigerated for 24 hours, if needed.
  • Use to baste meats (chicken or steaks) while grilling or barbecuing. Add a couple of tablespoons over your steak to serve.

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