2 Chimichurri Sauce

Preparation info

  • Difficulty


  • Makes:

    250 ml

Appears in

My Street Food Kitchen

My Street Food Kitchen

By Jennifer Joyce

Published 2015

  • About

Feel free to use your favourite vinegar in this. The important thing is that it’s good quality and not too acidic. For white, I like sauvignon blanc or rice wine vinegar. Sherry vinegar is good too, but use a little less as it is strong. If using red vinegar, go for a sweet cabernet sauvignon.


  • 1 cup coriander (cilantro) leaves
  • 1 cup flat-leaf (Italian) parsley leaves
  • 2 garlic cloves, very finely chopped
  • 1 small pickling onion or large French shallot, finely chopped
  • 1 thumb-size green chilli, halved, seeded, finely chopped
  • 80 ml ( fl oz/ cup) extra virgin olive oil
  • tablespoons white wine vinegar


Chop the herbs and put them in a bowl with the garlic, onion and chilli and combine well. Stir in the olive oil and vinegar, then season to taste with salt.