Delicious Chimichurri Made with Mortar and Pestle

Chimichurri Recipe

Chimichurri finds its home in Argentine cuisine. A beautifully fresh and flavourful condiment for grilled meats; its main components are parsley, vinegar, and olive oil with some variations and additions like garlic, oregano, and other soft or dried herbs. 

My name is Breda Fenn. I’m a recipe developer and food creative from Sydney. I adore food from around the world and I’m passionate about bringing flavors from around the globe into my home for my family to enjoy. 

As a lover of strong, vibrant flavors, chimichurri often finds itself front and center of the table at our barbecues. Aussies love their grilled meats, but I have to say, our palate lacks for more homemade condiments. This chimichurri recipe may deviate from tradition, but I love this version that uses ingredients that I almost always have on hand. 

Generally made by finely chopping the ingredients by hand, this allows a degree of control over the elements which is more desirable than using a food processor. Using a mortar and pestle gives you the capacity to release more flavor from the herbs and also creates a beautiful texture. 


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