A Chimichurri Sauce worth scrumming down for!

Author: twc_admin_Xoli

Add some Argentinian zing to your traditional SA braai with this authentic Chimmichurri sauce recipe – serve with a juicy Malbec and your favourite chops, steak and chicken (or slap a traditional South American cut like picanha rump on the fire) after the game for Championship enjoyment.



  • 1/2 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1/2 cup finely chopped parsley
  • 3-4 cloves garlic, finely chopped or minced
  • 2 small red chilies, or 1 red chili, deseeded and finely chopped (about 1 tablespoon finely chopped chili)
  • 3/4 teaspoon dried oregano
  • 1 level teaspoon coarse salt
  • pepper, to taste (about 1/2 teaspoon)



  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. In Argentina and Uruguay Chimichurri isn’t used as a marinade, but rather as a meat baste. However, you can use it as a marinade if you wish.
  4. But DEFINITELY add a couple of tablespoons over your steak to serve.

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