Chimichurri is a green, herbs-based sauce used for grilled meat, originating from Argentina. It can be also used as a marinade. With its versatile and fresh taste, it’s that certain ‘je ne sais quoi’ for every barbecue event!



  • 40 g fresh parsley
  • 40 g fresh basil
  • 20 g fresh mint
  • 1 tablespoon fresh thyme
  • 1 tablespoon fresh oregano
  • 4 cloves garlic
  • 3-4 cm piece of fresh ginger
  • 3 small red chillis
  • 1 teaspoon sugar
  • 1-2 teaspoons salt
  • 250 ml good quality olive oil
  • 100 ml vinegar (I usually use aceto balsamico bianco)
  • 50 ml water
  • freshly pressed juice of 1 lime
  • 1 tablespoon soja sauce
  • some fresh pepper



Chop parsley, basil, mint, garlic, ginger and chillis fine. Add water, soja sauce, vinegar, sugar, pepper and lime juice. Mix to combine. Then add the olive oil by pouring slowly and mixing constantly until the sauce has the consistency of an emulsion. Season to taste with some additional salt and pepper. Let infuse for half an hour before serving.

You can store it at a cold place in an air-tight jar for 3 weeks.




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