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The origin of the word chimichurri is unclear, but what is usually agreed upon is that the sauce is a specialty of Argentina and Uruguay. While some stories of its origin date back to the 1800s, the rise in popularity of chimichurri globally is attributed to the proliferation of grilling books in the 1990s. Ask a purist about the right way to use chimichurri and the resounding answer will be as a flavouring for grilled meat. However, it has now evolved to also being used as a marinade, a finishing sauce, and even a salad dressing in some cases.


For best results, ensure that the greens being used are as fresh as possible. To that end, don’t be afraid to swap in the parsley for a mix of seasonal greens (think cilantro, coriander, or even fresh oregano). Happy cooking!

You will Need

  1. ½ cup olive oil

  2. 2 tbsp red wine vinegar

  3. ½ cup parsley – finely chopped

  4. 3-4 garlic cloves – finely chopped or minced

  5. 1 red chilli – deseeded and finely chopped

  6. ¾ tsp dried oregano

  7. 1 tsp coarse salt

  8. pepper to taste

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You will Use

  1. A mixing bowl

How to prepare

  1. Mix all ingredients together in a bowl. Allow to sit for 5-10 minutes to release all of the flavours into the oil before using. Ideally, let it sit for more than 2 hours, if time allows.

  2. Chimichurri can be prepared earlier than needed, and refrigerated for 24 hours, if needed.

  3. Use to baste meats (chicken or steaks) while grilling or barbecuing. You can also use it as a marinade if you wish. Also, add a couple of tablespoons over your steak to serve.


Recipe inspired by Cafe Delites.

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