Never heard of chimichurri?

Well, you know how people say ‘awesomesauce’?

It is literally THE awesome sauce.

In my opinion anyway.


A dish of chimichurri - a green, herby Argentinian sauce


Chimichurri is an Argentinian raw, green sauce. It is herby, zingy, garlicky and a bit spicy and is a traditional accompaniment to steak. But given its awesomeness, it pretty much works with anything – chicken, fish, veggies, eggs. I’m even partial to big dollops on top of my salad.

I first had chimichurri as an accompaniment to a slice of potato tortilla at a Spanish tapas place YEARS ago. And fell instantly in love with it. It had been on my cooking ‘bucket list’ ever since. But I put off making it, thinking it was a complicated traditional recipe.

Well, how wrong was I!? Uhhhh – you literally put everything in a food processor and blitz it.


A dish of chimichurri - a green, herby Argentinian sauce


While chimichurri is a simple and VERY quick recipe to make, trust me when I say that while you will be tempted to eat it straight away (and of course you can if you like!), if you let it sit in the fridge for 24 hours before you use it, it will transform to next-level awesomeness. There is something magical that happens over that time that takes it from being fresh and grassy to something deep and complex.


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A dish of chimichurri - a green, herby Argentinian sauce


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  • Author: Nina Mills
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: approx 225ml sauce 1x
  • Category: Condiments
  • Cuisine: Argentinian


Never heard of chimichurri? You know how people say awesomesauce? Chimichurri literally is THE awesome sauce. A perfect accompaniment to meat, chicken, eggs and vegetables.


  • 100g fresh flat-leaf parsley (no stems)
  • 3 cloves garlic
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ cup red wine vinegar
  • ½ cup extra virgin olive oil
  • ½ teaspoon sugar – optional
  • 1 teaspoon chilli flakes


  1. Put parsley, garlic, salt and pepper into a food processor and blitz until finely chopped
  2. Add vinegar, then slowly pour olive oil into the food processor while it is running to combine well
  3. Taste and adjust seasonings (this is where you may want to add the sugar if it needs it)
  4. Transfer to a jar or airtight container and stir through the chilli flakes
  5. Refrigerate for 24 hours to allow the flavours to develop before serving


  1. Will keep for up to one week in the fridge in an airtight container
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A dish of chimichurri - a green, herby Argentinian sauce



have you put off making something, only to find it easier than you expected?



Originally published August 2017