Argentinian chimichurri sauce

    2 hours 5 min

    Perfect for bbq or grilled steak. This recipe for chimichurri sauce serves two and is not spicy similar to other versions of this sauce.

    Samantha's Supper

    Kent, England, UK
    3 people made this

    Serves: 2 

    • 3 tablespoons fresh flat leaf parsley
    • 1 large clove garlic
    • 6 teaspoons fresh oregano leaves
    • 1 capful red wine vinegar, or to taste
    • sea salt and freshly ground pepper to taste
    • 4 tablespoons extra virgin olive oil

    Prep:5min  ›  Extra time:2hr marinating  ›  Ready in:2hr5min 

    1. Place all the ingredients except the oil into a food processer or mini chopper. Pulse/blend until finely chopped. Scrape down with a spatula to incorporate all the bits and continue to pulse.
    2. Add the oil bit by bit and pulse until combined, all used and emulsified.
    3. Place into a small bowl or tea cup and put in the fridge for a few hours for the flavours to develop. This will keep in the fridge for a few days.


    This recipe uses 6 teaspoons fresh oregano leaves or you can use 1 heaped teaspoon dried oregano if you do not have any fresh on hand.

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