Chimichurri Sauce

It’s not an Argentinian braai without some chimichurri sauce to marinade the meat in. We are quite sure that this will go off like a bucket of prawns on a hot day at your next bring-and-braai. Impress the guests with this little number.



  • 1/2 cup white wine vinegar
  • 1 tsp kosher salt plus more
  • 3-4 garlic cloves, minced
  • 1 shallot, finely chopped
  • 1 Fresno chilli or red jalapeño, finely chopped
  • 1/2 cup minced fresh coriander
  • 1/4 cup minced fresh flat-leaf parsley
  • 2 tbsp finely chopped fresh oreganum
  • 3/4 cup extra-virgin olive oil


  1. Combine the vinegar, 1 tsp salt, garlic, shallot, and chilli in a medium bowl and let stand for 10 minutes.
  2. Stir in coriander, parsley, and oreganum.
  3. Using a fork, whisk in oil.
  4. Remove 1/2 cup chimichurri to a small bowl, season with salt to taste, and reserve as sauce.

Recipe adapted from Bon Appetit


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