Chimichurri Recipe

Chimichurri Recipe from Chef Dominic Chapman

Amazing with a Grilled Steak or Lamb Chops


1/2 cup olive oil
2 tablespoons red wine vinegar
200g finely chopped parsley
3-4 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 teaspoon dried oregano
1 level teaspoon coarse salt
pepper, to taste (about 1/2 teaspoon)


Mix all ingredients together in a bowl. Allow to sit for 5-10 minutes to release all the flavours into the oil before using. Ideally, let it sit for more than 2 hours if time allows.

Chimichurri can be prepared earlier than needed, and refrigerated for 24 hours, if needed.