Chimichurri is a really fresh salsa used as either a marinade for beef or a side sauce for a roast or steak. If you’re someone who likes a bit of heat, ignore the quantity of chilli and add as much as you’d like to taste.

And for those who love a little coriander, you may like to add a little with your parsley.

Equipment needed

For this recipe, you’ll need a chefs knife, chopping board, measuring cups, and a food processor.


1 cup of fresh parsley

2 sprigs of fresh oregano

4 garlic cloves

1 red onion

1 red chilli

1/2 cup olive oil

1/4 cup red wine vinegar


Step 1: Slice the ends of the stalks off the parsley and pick the oregano off the stalk.

Step 2: Remove the skin from the garlic cloves and the ends from the chilli.

Step 3: Add everything to a blender, season with salt and pepper, and blend to a smooth paste.

Step 4: Store in an airtight container in the fridge for up to 1 week.

BasicsDrew Hipwood