Chimichurri Sauce

When I started traveling to Buenos Aires for work, I fell in love with the Argentinean sauce called chimichurri. It’s fresh and vinegary (is that even a word?) and works so well with grilled meats. The good news is you don’t have to fly all the way to South America to enjoy it. Simply whip it up in a matter of minutes for your own little asado at home. You could also use half to marinade your meat for a few hours or overnight, reserving the other half to serve as sauce with the cooked meat.



Whizz the shallots and garlic up in a food processor until finely chopped.

Add the herbs and break them down.

Add everything else and combine for a matter of 30 seconds until you have a lovely thick, herby sauce.

Serve as is over your favourite grilled meat (it is equally delicious with fish and chicken).


  • 1 bunch fresh parsley
  • 1 bunch fresh coriander
  • 2 French shallots
  • 1 clove of fresh garlic, peeled (you can add more if you like)
  • 1/2 cup olive oil
  • 4 tablespoons apple cider vinegar
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon dried chilli flakes
  • Black pepper to taste
  • Juice of lemon quarter