Juan chimichurri recipe Juan chimichurri recipe

Argentinians use chimichurri with their meats, but it's very adaptable to anything that needs a kick of freshness. Try it on roasted baby potatoes or chicken breasts. Better still, serve it with a striploin steak for a Friday night treat. 

4 people 10 minutes 5 minutes


  • 1 head Garlic cloves peeled
  • 2 tsp Red Chilli finely chopped
  • 60 ml Red Wine Vinegar
  • 1 tbsp Sea Salt
  • 125 ml SuperValu Extra Virgin Olive Oil
  • 1 bunch SuperValu Fresh Parsley Flat Leaf finely chopped
  • 2 tbsp SuperValu Oregano
  • 250 ml Water


This recipe will make 500ml

  1. This is best prepared a day in advance. First make a brine by dissolving the salt in the water and bringing both to the boil while stirring. Allow to cool completely before using. 
  2. Use a garlic crusher or the flat side of a wide knife to crush all the garlic. Scrape into a medium bowl and add the herbs and chilli.
  3. Add the liquids one by one, starting with the vinegar, mixing with a spoon so that everything is well combined. Continue with the olive oil and finish with the brine. 
  4. Transfer to a clean jam jar and refrigerate overnight before serving. It will keep in the fridge for up to 3 weeks. 
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