Savory Chimichurri: Your New Flavor Adventure Awaits!

Green, fresh, and bursting with little surprises. The sharpness of herbs, the bite of chili flakes, and that oily slickiness that sticks to your tongue, calling for more. A sauce that doesn’t wait around, just dives right in, no frills or fuss, but a playground of flavors. Like a warm breeze from Buenos Aires, tangled in garlic and vinegar.

Why You’ll Crave It

• Bright punch from herby freshness — every spoonful wakes you up
• Seriously versatile — slather on grilled veggies, drizzle on steaks, or stir into grains
• Makes weekday meals feel like a celebration, no complicated steps needed
• No dairy, no fuss — clean ingredients with a rustic charm
• Subtle heat that lingers just enough to keep you interested

I keep mine in the fridge, it somehow gets better after a day or two.

What You’ll Need

• Olive oil: a generous splash, 350 ml, good and fruity, not too sharp
• Apple cider vinegar: about 50 ml, tangy but smooth, swapping the usual red wine for a touch of surprise
• Shallots: 25 g finely minced, those tiny onion bits that bring sweetness and crunch
• Fresh oregano: 8 g, roughly chopped — little green bursts of earth
• Fresh cilantro: 8 g chopped, like a fresh garden in the mix
• Flat-leaf parsley: 25 ml loosely packed, finely chopped, bright and forgiving
• Fresh rosemary: 15 ml chopped — a firmer, piney twist instead of thyme
• Garlic: 12 ml pressed or minced, that signature punch, don’t be shy
• Crushed chili flakes: 20 ml, more than usual if you like a bit of fire
• Smoked paprika: 5 ml, a smoky swap for some of the heat and that extra depth

Easy How-To

Mix it then let it be

Grab a bowl, toss in the chopped herbs first; get all the green goodness mingling. Add the shallots and garlic, then pour over the olive oil and vinegar — slowly, so it all melds. Sprinkle in the chili flakes and smoked paprika last, stir gently but thoroughly. Don’t rush; taste and tweak if you want extra punch or a softer touch. Let it hang out for 10 to 20 minutes. The flavors will settle, marry, and get a little wild.

Good to Know

• This sauce keeps well in the fridge up to one week but tastes best fresh or within a couple of days
• Chopped herbs can be switched out depending on what you have – basil or mint add interesting notes
• If the vinegar’s too sharp, mellow it with a tiny pinch of sugar or a drizzle of honey (vegan if you want)

Serving Ideas

• Drizzle over grilled chicken or tofu for a punchy finish
• Stir through warm roasted potatoes or crispy fries for a tangy twist
• Use as a marinade for your favorite veggies before roasting or grilling
• Add a few dollops to grain bowls, mix with quinoa or bulgur and fresh veggies

Top Tricks

• Let the sauce sit at room temp for 15 minutes before serving — flavors marry better
• If you want it smoother, blitz briefly in a food processor but keep some texture
• Toast your chili flakes just a little in a dry pan for a nuttier heat

Frequently Asked Questions

Can I make chimichurri ahead of time?

Yes, absolutely. It actually gets better after a few hours or overnight in the fridge as the flavors meld together. Just bring it back to room temperature before serving so the oil loosens up.

What can I replace the fresh herbs with if I don’t have them?

Dried herbs work in a pinch but add less than fresh because they’re more concentrated. Also adding fresh greens like basil or mint can give a unique twist if you’re out of parsley or cilantro.

Is it spicy? Can I adjust the heat?

It carries a gentle heat from the chili flakes, but you control that. Use more flakes or add a pinch of cayenne if you want it hotter, or reduce for a milder sauce.