15 min
Chimichurri is a delicious and vibrant green sauce that is derived from South American cuisine. The sauce is bursting with fresh herbal crispness, garlic, and vinegar, making it a perfect condiment for adding some zing to your meals. The versatile sauce pairs well with a variety of foods and is a popular accessory for barbecue nights, adding aromatic flavour to grilled meats and vegetables. We like to keep things simple and serve the vibrant sauce on top of toasted bread.


  • Place the herbs along with their stems and the other ingredients in a blender, except for the shallots.
  • Blend at the highest speed for approx. 2 minutes or until the sauce has a uniform consistency.
  • Mix in the shallots and pour the chimichurri into a bowl.
For serving
  • Brush the bread slices with olive oil and place them on a baking rack in the oven.
  • Toast the bread for about 7 minutes at 180°C (convection) until it is golden and crispy.

Herbs are the foundation of this bright green Argentinean sauce, so make sure you use fresh ones that provide the most flavour. Also, be sure to wash and dry the herbs thoroughly before blending. It is very important to stick to the listed amount in the recipe. Too much vinegar can make the sauce too acidic, while too much garlic can make it very pungent and overpower the other flavours. Consider the texture of the sauce when blending. Some people prefer chunky chimichurri with visible pieces of herbs, while others prefer a smooth and creamy consistency. Once the sauce is done and has the desired consistency, it is a good idea to let it sit for a few hours before serving, as this allows the flavours to meld together and intensify. If you are short on time, you can also make the sauce a day in advance and let it sit in the fridge overnight.

Questions about chimichurri

Chimichurri is a beloved condiment with a bold and delicious flavour, and it is so easy and quick to make. If you want to know more about the popular sauce, continue reading below.

What is chimichurri?
Chimichurri is a sauce that originated in Argentina and Uruguay and is typically served with grilled meats. It is made from a blend of finely chopped parsley, garlic, oregano, vinegar, and oil. The sauce can vary in consistency from chunky to smooth and range in colour from bright green to brownish green, depending on the recipe and ingredients used. It is known for its tangy, garlicky flavour and is often used as a marinade or condiment to enhance the flavour of meats such as steak, chicken, or pork. For our chimichurri recipe, we serve the sauce on top of toasted bread.
How to make chimichurri?
Put everything in a blender, except for the shallots, and blend at the highest speed for approx. 2 minutes until the sauce has a uniform consistency. Mix in the finely chopped shallots and pour the sauce into a bowl for serving.
Is chimichurri spicy?
The spiciness of chimichurri can vary depending on the recipe and the number of spicy ingredients used. The traditional ingredients for chimichurri do not usually contain spicy elements, but some variations include red chilli pepper or chilli powder, which can add a spicy kick to the sauce. While it has a slightly tangy and sharp flavour from the vinegar, herbs and garlic, it is not necessarily spicy unless additional spicy ingredients are added to the mix.
How to use chimichurri?
The tangy sauce is traditionally served as a condiment for grilled meats, where it is either drizzled over the meat or used as a dipping sauce. But it can also be used as a marinade for both meats and vegetables. Just coat the food with the sauce and let it marinate in the refrigerator for several hours before cooking. This will add extra flavour to the meats or vegetables and help keep them moist and tender. You can also try using it on salads with grilled vegetables or as a spread for bread and sandwiches.
Can you freeze chimichurri?
Yes, you can freeze chimichurri. Transfer it to an airtight container or freezer bag, making sure to remove as much air as possible, and store it in the freezer for up to 3 months. When you are ready to use it, simply thaw it in the fridge overnight or at room temperature for a few hours. You may notice that the consistency of the sauce changes slightly after freezing, but it should still be flavourful and delicious.
How long does chimichurri last?
The shelf life of homemade chimichurri can vary depending on the ingredients used and how it is stored. In general, it will last for about 1-2 weeks, but it needs to be refrigerated in an airtight container or jar. It is always a good idea to use your senses to determine whether the sauce is still good to eat. If it looks, smells, or tastes off in any way, it is best to err on the side of caution and discard it.
Why is my chimichurri bitter?
If your chimichurri sauce tastes bitter, it could be due to a few different reasons. One possible cause is an overuse of parsley stems or garlic, which can have a slightly bitter taste. Another reason could be the use of spoiled ingredients. So, make sure you use fresh ingredients and stick to the listed amount in the recipe. To fix a bitter chimichurri, you can try adding a bit of honey or sugar to the sauce to counteract the bitterness, or you could add more of the other ingredients to balance out the flavour. If the sauce is too bitter to salvage, throw it away and start over.


Flat-leaf parsley stems
Mint stems
Fresh oregano stems
Olive oil
100 ml
Apple cider vinegar
1½ tbsp
Garlic clove
Red chilli pepper
Coarse salt
Finely chopped shallot
For serving
Wholemeal bread
4 slices
Olive oil
2 tbsp

Argentinean chimichurri sauce served with grilled bread

Indulge in the mouth-watering flavours of an Argentinean classic that will take your favourite foods to the next level. Chimichurri is made from a blend of fresh parsley, garlic, oregano, chilli pepper, shallot, vinegar, and oil, creating a tangy and spicy sauce that is the perfect complement to any grilled dish. But why stop at just meats and vegetables? Pair it with some grilled bread for a crispy and delicious snack that will have you hooked from the first bite. Once you try the sauce with grilled bread, you will not be able to resist this addictive combination of flavours and texture. Give it a try and take your taste buds on a flavourful journey to South America!

Try the sauce with our homemade wholemeal bread, a roast pumpkin salad or an avocado omelette.

Bright green sauce with parsley, mint, and oregano

This zesty and herbaceous sauce is made from a blend of aromatic herbs, creating a bright and bold flavour that is perfect for jazzing up your favourite dishes. Whether you are grilling meats or vegetables or just want to dip some crusty bread, this sauce is the perfect accompaniment.

The parsley, mint, and oregano give the sauce a bright green colour that is just as beautiful as it is delicious. Parsley is slightly bitter and has a fresh taste that pairs well with the tanginess of the apple cider vinegar and the sharpness of the garlic. Mint adds a subtle sweetness and coolness to the sauce, while oregano brings a slightly earthy and pungent flavour. Together, these herbs create a fresh and herbaceous sauce that is perfect for any occasion.

A hint of spice, pungent garlic, and acidic vinegar

Get ready to elevate your meals with a delicious and flavourful Argentinian sauce. This sauce is a perfect balance of spicy, pungent, and acidic flavours that perfectly complement the freshness of parsley, oregano, and mint. The red chilli pepper adds a subtle fiery kick that pairs wonderfully with the other ingredients. The pungent taste of garlic provides a sharpness that is mellowed by the fresh herbs, while the acidic vinegar gives the sauce a tangy edge that will tantalise your palate. Together, these ingredients create a harmonious blend of aromas loved by food lovers around the world. 

Delicious uses for chimichurri

Chimichurri sauce is a versatile and delicious condiment that can enhance the flavour of a variety of grilled meats. Chimichurri for steak is a classic combination, as the tangy and spicy taste of the sauce pairs perfectly with the rich and juicy taste of steak. If you are a fan of lamb, you will love how the sauce can add a burst of fresh flavour to your lamb chops or a slow-roasted leg of lamb. You can also enjoy chimichurri on pork, adding a tangy and bold taste to your pork chops or roast pork tenderloin. With a combination of fresh herbs, garlic, chilli pepper, and vinegar, the sauce brings out the natural flavours of any meat while adding a delicious aromatic herbal twist.

You can also use chimichurri on salads in generous green dollops, as a dip for bread or vegetable sticks as it is or mixed with sour cream, Greek yoghurt, cottage cheese, or cream cheese, as a sandwich spread, or simply as a sauce for roasted vegetables or grilled seafood.

Add your own touch

You can easily adjust chimichurri to your taste by experimenting with different ingredients. For instance, if you prefer a spicier sauce, you can add more red chilli pepper or even red chilli flakes. If you find the chimichurri sauce too tangy, you can reduce the amount of vinegar used or add a pinch of sugar to balance the flavour. As the sauce is very versatile, feel free to experiment with different herbs, vinegar, and oils or even add a touch of freshly squeezed lemon juice for extra tanginess. The key is to taste as you go and make adjustments along the way until you find the perfect balance of flavours. With a little creativity and some adjustments, you can customise your chimichurri to your liking and give it a more personal touch.