Add some vibrancy to traditional South American barbecued meats with the addition of tangy, spicy chimichurri.

A little bit of effort goes a long way; adding chimichurri to barbecued meats really elevates a dish.


Zingy and fresh, a good chimichurri can be whipped up in a matter of minutes using a handful of simple ingredients and a blender or food processor. In this instance we’ve used a Vitamix, however any blender, hand-held stick blender or food processor will work.



  • ½ cup extra virgin olive oil
  • ½ cup red wine vinegar 
  • Juice of a lime
  • ½ green green capsicum
  • 1 red chilli
  • 8 cloves garlic (crushed)
  • 1 tomato
  • 3 shallots
  • ½ bunch parsley
  • ½ bunch coriander
  • 4 leaves tarragon
  • 5 tbsp fresh oregano
  • 2 tbsp fresh thyme
  • ¼ tsp chilli powder
  • A pinch of salt


This version is super easy and quick to prepare and once you learn how to make it, you’ll never look back.

  1. This sauce should be prepared at least two hours before serving or the night before to let the flavours infuse.
  2. Peel, core the tomato and finely grate.
  3. Place tomato, herbs, capsicum, chilli, shallots and garlic in a food processor and blend until finely chopped. Two pulses.
  4. Add the olive oil and whisk for a few seconds.
  5. This condiment can be stored up to 15 days in a glass jar in the refrigerator.

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