Fresh, zesty, and bold – the ultimate condiment for grilled meats, veggies, and more.
🕒 Prep Time: 10 mins
🍽️ Makes: ~1 cup
🌿 Cuisine: Argentinian / South American
What is Chimichurri?
Chimichurri is a vibrant Argentinian herb sauce traditionally served with grilled meats. It’s garlicky, tangy, herby, and just the right amount of spicy. This version is punchy, fresh, and completely addictive – perfect for steak, chicken, seafood, roasted vegetables, or even as a marinade. Pop open an Argentine Malbec and settle in…
Ingredients
- 1 bunch fresh flat-leaf parsley, finely chopped
- 3–4 garlic cloves, minced
- 1 small red chilli (or ½ tsp dried chilli flakes), finely chopped
- 1 tsp dried oregano
- 2 tbsp red wine vinegar
- Juice of ½ lemon
- ½ cup extra virgin olive oil
- Salt and freshly ground black pepper, to taste
Equipment Needed
- Sharp knife or food processor
- Mixing bowl
- Spoon or whisk
- Glass jar or airtight container (for storing)
Method
1. Finely Chop Herbs and Garlic
Start by finely chopping the parsley, garlic, and chilli. You can do this by hand for a rustic texture or use a food processor for a smoother consistency (just pulse – don’t puree).
2. Mix the Ingredients
In a medium bowl, combine the parsley, garlic, chilli, and oregano. Add the red wine vinegar, lemon juice, and olive oil. Stir until fully combined.
3. Season to Taste
Add salt and freshly ground black pepper to taste. Let the chimichurri sit for at least 10–15 minutes to allow the flavours to meld.
4. Serve or Store
Serve immediately, or store in an airtight container in the fridge for up to 5 days. Bring to room temperature before serving.
🥩 How to Use Chimichurri
- Spoon over grilled steak (especially ribeye or skirt steak)
- Serve with grilled chicken, lamb, or fish
- Toss with roasted vegetables or potatoes
- Use as a marinade for meats
- Drizzle over eggs, grain bowls, or even pizza
💡 Tips for the Best Chimichurri
- Don’t skip the vinegar – it’s essential for that signature tangy flavour.
- Use fresh herbs only – dried parsley doesn’t cut it here.
- Customize the heat – add more or less chilli depending on your preference.
- Let it rest – Chimichurri gets better after 15–30 minutes of resting.
📸 Show Us Your Sauce!
Tried this recipe? Tag us @eggandember or use #eggandember we’d love to see how you’re using this bold little sauce!