Makes 300ml


125ml olive oil

30ml red wine vinegar

125ml parsley, finely chopped

4 garlic cloves, minced

5ml fresh red chilli, finely chopped

5ml dried oregano

5ml flaked salt

black pepper, to taste


Blend all the ingredients together in a food processor until combined

Rest the mixture for 5 – 10 minutes to allow infusion of flavours before use

This allows the oil to be infused with the additional ingredients

Alternatively, store in a sealed container in the refrigerator for up to 1 month

Serving suggestions

  • Marinade for grilled red meat such as beef or lamb
  • Use as a flavouring for vinaigrettes, dressings, mayonnaise and dips
  • Use it as a basting for seafood & fish
  • Combine with butter to use as a compound butter
  • Use as a condiment

Chimichurri is a piquant green sauce or marinade originating from Argentina. The dominating flavours are parsley and garlic.

Chimichurri falls under the classification of an uncooked green sauce. There are several varients of a typical green sauce based on their origin.

Italy – Pesto

Mexico – Salsa Verde

Morocco – Chermoulah

Yemen – Zhoug