The Argentinian classic, chimichurri is an excellent sauce to enhance the flavour of a meal. Made with olive oil, red wine vinegar, garlic, and plenty of fresh herbs, chimichurri has vibrant colour, a fresh herby and garlicky taste with just a hint of spice.
Historically, chimichurri is famously used on grilled meat, but it’s such a delicious condiment, it should never be reserved for just meats. If you’re a vegetarian, pescatarian, or vegan there’s really no end to the ways you can enjoy this deliciously versatile sauce.
There are many variations of chimichurri out there, but this is close to the classic version - predominately fresh parsley with a bit of oregano. Whether it’s introducing new herbs or changing the ratios of herbs, feel free to experiment, you can really throw in whatever fresh herbs you have on hand. Coriander is a common addition that adds a tasty extra dimension. Furthermore, chimichurri is typically not a spicy condiment, however, add more chilli if that’s your thing.
Part of what makes this flavourful condiment such a wonderful choice for meal prepping is its simplicity. There’s no cooking involved, just throw all the ingredients into the Vibe Blender jug for a few seconds and it’s done! It’s ridiculously easy and forgiving. In just a few minutes you have a flavour bomb of a sauce that can amplify a variety of meals for the days ahead.
While chimichurri sauce is traditionally paired with beef, it’s also terrific with other proteins, such as lamb, chicken, turkey, and fish. Beyond meat, here’s some suggestions, so you can put chimichurri sauce to good use.
Toss through roasted potatoes or sweet potatoes.
Make green eggs: Use it as a flavour builder on fried or scrambled eggs.
French fry dipping sauce.
Grain bowls: Grab your favourite roasted veggies, some grains, and slather on the sauce.
Dressing for salad greens, tomato salad, potato salad.
Mez platter dip with hummus and naan bread
Toss with roasted or grilled vegetables.
On top of avocado toast
Toss it with pasta or pasta salad.
Mix it with yogurt or labneh to create a dip.
Mix into homemade mayonnaise for a creamy and herb-packed spread
Drizzled over grilled tofu.
1 cup (250ml) extra virgin olive oil
1/3 cup red wine vinegar
3 – 4 garlic cloves, roughly chopped
2 red chilies deseeded and roughly chopped (or ½ - 1 teaspoon dried chilli flakes)
½ - 1 teaspoon of salt
Freshly ground black pepper
2 cups (tightly packed) fresh parsley with stems removed.
1/3 cup fresh oregano leaves (tightly packed) or 1 heaped teaspoon dried
1. Wash and dry the fresh herbs.
2. Use only the parsley tops and oregano leaves. The stems can leave a woody flavour.
3. Add the olive oil, red wine vinegar, garlic, salt, ground pepper and chilli into the Vibe Blender jug. Secure the lid on and pulse until the garlic and chilli are finely chopped. Note: Blended oil will appear cloudy and pale in colour but once settled the golden olive oil colour will return.
4. Add the fresh herbs to the jug. Insert the tamper into the jug lid. Choose ‘smoothie’ mode and blend for 15 seconds rotating the tamper in an up and down motion to push the herbs towards the blades.
5. Open the jug and check on the consistency. Scrape down the sides with a spatula if necessary. Blend further if required. You want the herbs completely blended but the texture loose. You don’t want the sauce turning into a paste.
6. When it’s done, transfer the sauce to an airtight jar.
7. You can use the sauce right away, but it’s best when allowed some time to sit for the flavours to develop.
8. Store in the fridge for 4 days.