chimichurri-1024x682Federico’s Recipe for Homemade Chimichurri


  • 2-3 long red chillies, seeds removed and finely chopped
  • 10-12 garlic cloves, peeled, finely chopped
  • 2 large handfuls of finely chopped curly-leaved parsley, leaves only
  • 4 heaped teaspoons of dried oregano
  • 2 teaspoons of sea salt flakes
  • 5 teaspoons of red wine vinegar
  • 4-5 teaspoons of extra virgin olive oil
  • 5 teaspoons of cold water

Place the chopped chillies and garlic in a bowl.

Add the remaining ingredients and stir until well combined. Cover the bowl with a sheet of cling film, then set the mixture aside for 4-6 hours to allow the flavours to infuse, or preferably overnight.

To serve, spoon a generous helping of sauce over the meat, fish or vegetables you are serving.