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.
Chimichurri with a Mortar and Pestle
Make any grilled meat better with this delicious topping!
1 clove garlic
2 birdseye chilies (seeds optional)
Large handful flat leaf parsley
Small handful of fresh oregano
2 Tbsp lemon juice
2 Tbsp red wine vinegar
1/3 cup olive oil
Mortar and Pestle
First add the garlic clove to the mortar and use the pestle to crush it briefly to release the skin. Remove the skin.
Next, add the chilies and a generous pinch of sea salt. Use the pestle to crush the chilies and garlic.
Then add the parsley and oregano and continue to crush until the herbs have broken down to a rough paste consistency. Finally add the lemon juice and vinegar and mix to combine. Slowly pour in the olive oil, stirring with the pestle at the same time until fully combined.
Adjust seasoning to your liking.
You can enjoy it immediately, but if you can get ahead of time and allow the sauce to settle for at least a few hours (a couple of days is even better), you’ll be rewarded with a more complex result.
Of course, you can vary this recipe to suit what is available to you and your taste. Use white wine vinegar, for example. Try adding dried oregano instead of fresh or play with different soft herbs like coriander or mint.
This sauce is best served with grilled meats, but it really compliments so many different dishes from roast potatoes to toasties and beyond.
Store in a clean, airtight container in the fridge for around 1 week.