Chimichurri sauce
A vibrant homemade herb, garlic and chilli sauce with a tangy kick of vinegar and fresh aromatics. Perfect for grilled meats, vegetables, or as a dipping sauce.
Updated : 02 October, 2025
Easy
About 45 min.
Ingredients
20 grams
Parsley
1 tablespoon
Fresh oregano
2
Garlic
1
Red chilli pepper
2 tablespoon
Red wine vinegar
0.5 teaspoon
Sea salt
125 milliliters
Olive oil
pinch
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Place the finely chopped fresh herbs in a mixing bowl, then add the garlic, chilli, one tablespoon of vinegar and the salt.
Step 2
Gradually whisk in the oil, a little at a time, until fully combined. Season generously with freshly ground black pepper. Taste and adjust with a little more vinegar or dried chilli if desired.
Step 3
Cover the bowl and leave to rest for at least 30 minutes so the flavours can infuse.
Step 4
This sauce is best enjoyed on the day it’s prepared, but any leftovers can be stored in the fridge for up to 2 days.