Chimichurri Sauce

Name: Chimichurri Sauce
Cuisine: Argentine
Ingredients: 60 g flat leaf parsley, roughly chopped; 20 g red onion or shallot, roughly chopped; 20 g red onion or shallot, roughly chopped; 15 g fresh coriander, roughly chopped; 15 g fresh oregano, roughly chopped; ½ tsp chilli flakes; 3 garlic cloves, roughly chopped; 60 ml red wine vinegar; 125 ml extra virgin olive oil; 1 tsp salt; 3 tbsp lemon juice

Preparation info

Serves
4

Difficulty
Easy

Appears in

Gloagburn

By Alison Niven

Published 2025

About

This Argentine sauce is the perfect accompaniment to barbecued or grilled meat. It keeps for up to 3 days in the fridge and any leftovers are great in a sandwich (particularly our Steak Sandwich).

Ingredients

60 g flat leaf parsley, roughly chopped
15 g fresh coriander, roughly chopped
15

Europe
Americas
United Kingdom
Argentina
Scottish
Sauce
Side dish
Leftovers
Vegan
Gluten-free
Scotland

Method

Put the parsley, coriander, oregano, onion and garlic into a food processor and pulse quickly to mince but don’t overdo it – you don’t want a purée.
Add the chilli flakes, olive oil, vinegar, lemon juice and salt and pulse 2 to 3 times more so everything is combined but still has plenty of texture.
Taste and add a little more salt if you think it need