The first time I made chimichurri, I had no idea what I was getting myself into. I’d read about it in the context of an Argentine barbecue and thought, sure, a herby sauce sounds nice. I chopped some parsley, garlic, and chili, splashed in olive oil and vinegar, and gave it a stir. Then I dipped in a piece of bread for a taste—and instantly wondered why no one had introduced me to this sooner. This is now what I call Chimichurri: My Go-To Green Magic.

It was fresh, fiery, and tangy all at once. The parsley was bright and green, the garlic unapologetically bold, the vinegar sharp in just the right way. It didn’t taste like a sauce that should sit politely on the side of the plate. It demanded attention.

That night, I poured it over grilled steak (as tradition would suggest), but by the next day I was drizzling it on roasted veggies, spooning it onto eggs, and even sneaking it into sandwiches. That’s the thing about chimichurri: once you have a jar in the fridge, you start inventing excuses to use it.

Many years ago I had this idea that every good kitchen needs a mezzaluna (curved blade rocking chopping device in picture), so I went out and bought a double bladed version for a lot of money. I’m pretty sure that the only time I ever use that mezzaluna is when I’m making chimichurri, so there is an important role that the sauce plays in justifying that ridiculous spur-of-the-moment purchase.

And as I’m not Argentine, I’m just pretending to be making one of their sauces, I believe that you can play with it and include a number of different herbs. as long as you have the base ingredients. In the below version I used coriander leaves (a.k.a cilantro in some parts of the world). I think traditionally it has oregano, but mix it up and live a little, you’ll soon know if you’ve gone too far.

Every batch is a little different, and that’s part of the charm. It’s not just a sauce—it’s a reminder that food should be bold, fresh, and shared.

DomesticEngineer

Chimichurri: My Go-To Green Magic

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It’s not just a sauce—it’s a reminder that food should be bold, fresh, and shared.

Print Recipe

Prep Time 10 minutes mins

Relaxing Time 15 minutes mins

Total Time 25 minutes mins

Servings: 12 Spoonful’s

Course: Breakfast, dinner, Lunch, Sauce

Cuisine: Argentine

Calories: 12

Ingredients Equipment Method Nutrition

Ingredients

  

1x2x3x?

• ½ cup Parsley – finely chopped (using the mezzaluna or a knife or an electric chopping device of some descrition)
• ⅓ cup Coriander leaves – finely chopped (a.k.a. cilantro)
• 3 Garlic cloves – minced
• 1 Chilli – finely chopped (you choose the colour and heat rating)
• 1 tsp Chilli flakes – red
• 3 tbsp Red wine vinegar
• ½ cup Olive oil
• Pepper and salt (a pinch and a couple of twists)

Equipment

• 1 Mezzaluna (not really necessary unless you have one and need an excuse to use it)
• 1 Chopping Board (This is necessary to protect the kitchen surfaces)

Method

 

1. Add all of the ingredients to a bowl in the order of your desire and whisk it all together.
   
2. Let it relax for 15 minutes for the flavours to mingle before serving (if you can resist digging in right away).
   
3. Pour it over steak, chicken, pork, lamb, eggs pretty much anything, it's probably goes with tofu and other plant based protein alternatives (I guess I'll never know) but I would draw the line on chocolate biscuits.
   

Nutrition

Calories: 12kcalCarbohydrates: 1gProtein: 0.2gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gSodium: 93mgPotassium: 28mgFiber: 0.4gSugar: 0.1gVitamin A: 317IUVitamin C: 4mgCalcium: 9mgIron: 0.3mg

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