Chimichurri RS CC


  • Servings: 8
  • Difficulty: Easy
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I just love South American food. Chimichurri is a perfect match served with chargrilled and BBQ’d fatty meats such as beef, lamb, pork and chicken. The combination of fresh herbs, the bite of fresh garlic and the tartness of the vinegar all combine to make something that is amazing with all types of meats. I’ve been wanting to make it for some time now, and finally gave it a go. It took about 10 minutes to make and was so delicious I was putting it onto everything!!!




  • 1 bunch continental/flat leaf parsley washed, dried and leaves removed
  • 1 bunch coriander leaves washed, dried and leaves removed
  • 1/2 bunch mint/basil/oregano leaves washed, dried and leaves removed
  • 1 tsp salt
  • 3 tbsp red wine vinegar
  • 1/2 cup virgin olive oil
  • 3 whole cloves garlic

Chimichurri Ing RS CC


  1. Add all the ingredients to the mixer bowl of a food processer. I use my little Aldi food processer for this recipe, sauces and pestos. It’s easy to use and simple to clean.
  2. Chop on full speed until all the herbs are fully crushed and there are no large pieces of garlic remaining. You may need to scrape down a little to get all the herbs to the bottom of the bowl.  If it’s getting too thick add some more olive oil.
  3. You can either serve immediately or chill in the fridge before serving.


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