Spoon over a good Argentinian steak, Brazilian barbecue or grilled veggies, and bring the flavours of South America to your house with this easy recipe.

I recently spent 3 weeks in Argentina where I obviously indulged in grilled steaks with chimichurri (and red wine!).

Chimichurri is one of those foods (sauces in this case) that will vary from house to house. Every family has their own recipe and every restaurant will tell you their chimichurri is the best. And I agree… until I try the next one! They are all fantastic and I will eat several spoonfuls of any with a good grass-fed sirloin steak – medium rare, thank you.

After coming back home from my trip I decided that I have to make my own chimichurri, as store-bought ones aren’t nearly as good as the real thing (and are full of sugar and other crappy ingredients). So here is my recipe, completely gluten, dairy and sugar free. And if you are wondering why you should follow my recipe is because my chimichurri is the best 😉

Best chimichurri sauce recipe:

Servings: 4   |   Cooking time: 0 min   |   Preparation time: 5 min   |   Resting time: 1h


  • 5 tbsp extra virgin olive oil
  • 2 tbsp apple cider vinegar
  • 1 bunch curly leaf parsley, finely chopped
  • 1/2 bunch coriander, finely chopped
  • 1 spring onion, finely sliced
  • 1 garlic clove, minced
  • 1/2 small red jalapeño, finely chopped
  • 1 tsp – dried oregano
  • 1/4 tsp – ground cumin
  • salt & pepper to taste


  1. Wash and paper dry all the fresh herbs. Chop the parsley, coriander and spring onion finely, you want the pieces to be as small as possible so they mix well.
  2. Mince the garlic, and chop the jalapeño.
  3. In a mason jar or other glass container pour the oil and vinegar. Add a couple of shakes of salt and pepper and the remainder dry ingredients (oregano and cumin) and stir.
  4. Finally add in the chopped herbs, garlic and jalapeño. Mix well and press firmly with the back of a spoon as if you were trying to squeeze your herbs.
  5. Refrigerate for at least 1 hour. The longer you let it rest the better it will taste! You can even make it the day before a barbecue party 🙂