A fresh, herby chimichurri that goes with just about anything off the grill. The first time I made it was for a charcoal-grilled boneless whole chicken with chunky double-cooked chips and lemon wedges, and it was my favourite summer dish for a long time. Since then I’ve used it on lamb, pork and beef too. It’s my go-to when I don’t know what sauce to make for grilled meat.
Ingredients
- 30 g Flat-leaf parsley, finely chopped
- 2 tsp Dried oregano
- 40 g Red wine vinegar
- 1 Red chillies, finely diced
- 4 Garlic cloves, finely minced
- 6 g Fine sea salt
- 1 tsp Black pepper, freshly ground
- 2 tbsp (30g) Water, warm
- 80 g Extra virgin olive oil
Combine the parsley, dried oregano, red wine vinegar, red chilli, garlic, fine sea salt, and black pepper in a bowl. Stir well and leave for 10 minutes.
Add the warm water and stir, then add the extra virgin olive oil. Stir thoroughly and leave at room temperature for at least 30 minutes.
Notes & Substitutions
Serving: Chimichurri belongs with grilled beef first. It is the sauce for the Argentine bavette steak with corn ribs — but it earns it’s place across the grill: chicken, lamb, pork, and charred vegetables all take it well. Spoon it over anything straight off the coals.
Seasoning: Taste after the full rest, not before — the salt needs time to dissolve and the garlic to mellow, so an early taste reads harsh and underseasoned. Adjust the seasoning only once the sauce has had its 30 minutes.
Heat: One red chilli with the seeds in gives a moderate warmth. Deseed it for a gentler sauce, or add a second chilli if you want real heat.
Storage: Keeps for up to 3 days in the fridge in a sealed container. The oil will firm up when cold — bring the sauce back to room temperature and stir before serving. It is at its best on day two.
You might also like
Chimichurri
COOKED
PROPERLY
Ingredients
- 30 g Flat-leaf parsley (finely chopped)
- 2 tsp Dried oregano
- 40 g Red wine vinegar
- 1 Red chillies (finely diced)
- 4 Garlic cloves (finely minced)
- 6 g Fine sea salt
- 1 tsp Black pepper (freshly ground)
- 2 tbsp Water (warm)
- 80 g Extra virgin olive oil
Method
Combine the ingredients
30 g Flat-leaf parsley · 2 tsp Dried oregano · 40 g Red wine vinegar · 1 Red chillies · 4 Garlic cloves · 6 g Fine sea salt · 1 tsp Black pepper
Combine the parsley, dried oregano, red wine vinegar, red chilli, garlic, fine sea salt, and black pepper in a bowl. Stir well and leave for 10 minutes.
Chop the parsley by hand rather than reaching for a blender or food processor. Blades bruise the leaves and turn the sauce into a dark, muddy paste — a knife keeps the parsley in distinct pieces and the sauce bright.
Finish and rest
2 tbsp Water · 80 g Extra virgin olive oil
Add the warm water and stir, then add the extra virgin olive oil. Stir thoroughly and leave at room temperature for at least 30 minutes.
Making the chimichurri the night before or the morning of is even better, the flavour develops significantly as it sits, and the garlic and chilli mellow into the oil.
SCAN TO OPEN
Good food, cooked properly.
Proper recipes, intelligent planning, one shopping list.
cookedproperly.com
Free guide: How to Cook Properly
How to Cook Properly — the 11 principles that turn average into outstanding
Equipment worth having
One bowl per ingredient. It sounds simple. It changes everything.
£25-£75
One bowl per ingredient. It sounds simple. It changes everything.
£25-£75
One bowl per ingredient. It sounds simple. It changes everything.
£25-£75
Shape what comes next
Got a recipe you'd love to see, or an idea to make the site better? We read every suggestion.
Log in to suggest
