Skip to content
Home » Chimichurri


I love this stuff, so great with many meats and fish – Rojo instructions are further down the page.

  • 1/2 cup olive oil.
  • 2 Tbsp red wine vinegar.
  • 1/2 cup finely chopped parsley.
  • 2 cloves garlic , finely chopped or minced.
  • 2 small red chilies , or 1 red chili, deseeded and finely chopped (about 1 tablespoon finely chopped chili).
  • 3/4 tsp dried oregano.
  • 1 level teaspoon coarse salt.
  • Pepper to taste (about 1/2 teaspoon).
  1. Mix all ingredients together in a bowl. Allow to sit for 5-10 minutes to release all of the flavours into the oil before using. Ideally, let it sit for more than 2 hours, if time allows.
  2. Chimichurri can be prepared earlier than needed, and refrigerated for 24 hours, if needed.
  3. Use to baste meats (chicken or steaks) while grilling or barbecuing – add a couple of tablespoons over your steak to serve.


  • As above – basically make the normal Chimichurri.
  • 3 whole red bell peppers.
  • Tsp salt.
  1. Set the BBQ for direct.
  2. Place the peppers directly over the coals until they begin to burn and blister.
  3. Keep turning the peppers until they’re charred on all sides.
  4. Remove and place into a bowl and cover with clingfilm.
  5. After 5/10 mins take them out the bowl and peel off the charred skin.
  6. Chop the peppers into a fine paste and add to the rest of chimichurri ingredients (or blitz them all together in a food processor) along with another pinch of salt.