Chimichurri Sauce: A Fresh, Flavour Explosion.

If you’ve never seen or heard of it, Chimichurri is a sauce from Argentina served with grilled beef, made up of fresh herbs, usually parsley and oregano, and a liquid base of olive oil and vinegar. You can really vary the ingredients and still have great results…and given the olive oil base, it’s a good source of healthy fat.

***My favorite way to make chimichurri is a 2:1 thyme to parsley ratio, no oregano. Picking those tiny thyme leaves off the stems is a labour of love though, so feel free to reverse the ratio if you don’t have 30 minutes to spare, i.e., 4 tbsp. of parsley and 2 tbsp. of thyme instead.


4 tbsp. fresh thyme

2 tbsp. fresh Italian parsley

1 shallot, finely chopped or 1 roasted shallot (my preference)

1 clove garlic, minced or 2 roasted (again, my preference)

3 tbsp. olive oil

1 tbsp. white wine vinegar

Juice from 1 lemon

1/4 tsp. dried red chili flakes

1/4 tsp. ground pepper

1/4 tsp. sea salt


Place all ingredients except the oil in a food processor and pulse a few times. Add oil and continue to pulse until you achieve a fairly thick consistency. You can add more lemon juice or oil if you’d like it a little thinner. Best to allow it to chill for 1-2 hours before serving. Enjoy!


4 thoughts on “Chimichurri Sauce: A Fresh, Flavour Explosion.

  1. Thanks for posting this! I had recipe for this one time and LOVED it but somehow it dropped off my radar.

    I totally agree with your description — it is a flavor explosion! I will be making it again soon using your recipe.

  2. Heya, just wanted to leave you a tip on Thyme leaves, its super easy. Just turn the sprig upside down, and run your fingers against the grain of the branch, the leaves all drop off

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