Piquant Chimichurri

I remember the first time I heard the name of this delicious tangy Argentinian relish I thought I was being teased as it sounded totally made up. Pronounced “chee-mee-CHOO-ree”  the name’s origin is unclear although I prefer the suggestion that it is derived from Basque’s tximitxurri which is taken to mean ‘a mix of several things in no special order’.

This fresh herby sauce or relish is typically made of a mix of parsley, garlic, oregano and white vinegar although just like hummus in the Middle east – each town and home will have its own version. This is my adaptation and I think its got to be one of my favourite accompaniments to BBQ’d meat and seared fish with a more meaty texture – like tuna. Although when I make it, I make a jar full and I have had it on sourdough with labneh, over poached eggs, with cold roast chicken and even blended into my hummus for a kick. Its also brilliant stirred into cold leftover brown rice to make a salad and well… I could go on. There are no rules here – it is utterly DELISH and partners up brilliantly with so many different dishes.

Whenever I have served this at a gathering with friends EVERYONE wants the recipe – so here it is 🙂

Note: you can make this at hot as you like – I like a little voomah but not too much so its overpowering.


1/4 cup white wine vinegar

Juice 1 lime

1tsp sea salt flakes)

3 garlic cloves, crushed

1 large green chilli, finely chopped – I used a green, medium heat Serenade chilli (or 2 smaller chilli’s with a little more heat – totally up to you – start with less and you can always add)

50g flat leaf parsley, stalks removed

50g coriander, stalks removed

1/2 cup extra virgin olive oil

2 tsp honey/agave


Finely mince the chilli and mix it in a bowl with the salt, red vinegar and garlic.

Remove the stalks from all the herbs and pulse in a food processor until they are fairly finely minced. Add the vinegar mix, olive oil and agave/honey and process until the desired consistently. You want it mixed, but still have a bit of texture.

If you don’t have a food processor then you can use a pestle and mortar but it is time consuming – however many claim that the flavours released this way are infinitely superior.

Store in a jar and in the fridge until ready to use. Should keep for a couple of weeks.


Note: I added a tablespoon of smoked chilli relish from Chaloner as I wanted to give it a little bit of some smokey extra flavour but this is totally optional. You could add a little smoked salt instead and that would also give the sauce a smokiness.

Now just imagine it over these roasted Lamb Chops!! Am salivating already…..

One Comment

  1. Thomas says:

    Great post! Have nice day ! 🙂 tdrks

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