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Chimichurri sauce in a bowl

Chimichurri Sauce

Use this herbaceous flavor packed chimichurri sauce to bring any beef dish alive.
Author Dean "Schuey" Schumann


  • ¾ cup chopped fresh parsley
  • 2 tbsp chopped cilantro (use basil or extra parsley if you don’t like the taste)
  • cup extra virgin olive oil
  • ¼ cup red wine vinegar
  • 4 cloves of garlic
  • 3 green onions
  • 2 dried bay leaves
  • 1 tbsp dried oregano
  • 1 tsp paprika
  • 1 tbsp finely chopped chilli’s
  • 1 tsp coarse sea salt
  • ½ tsp coarsely ground black pepper


  • Place the pealed garlic cloves, olive oil and bay leaves into a food processor and pulse until the garlic has become a fine mince throughout the oil.
  • Now wash and pat dry the onions and roughly chop them up. Then add these into the mixture and pulse, but not to make the mixture a puree, just enough to chop all ingredients. We should still see pieces of onion in there, we want some texture in our mix.
  • Using a spatula, scrape out the mixture into a bowl and now add the chopped fresh and dry herbs and spices and stir them to mix all thoroughly.
  • Now while whisking the mixture, slowly add the red wine vinegar and you’ll be left with a thick herbal vinaigrette that leaves a nice sharp sensory overload in the nostrils.
  • Put this aside to allow the flavours to fully combine.
  • Once meat is ready, drizzle chimichurri over the top and enjoy.