Combine a generous handful of finely chopped parsley with one small grated garlic clove, one teaspoon of dried oregano, two tablespoons of red wine vinegar and four tablespoons of olive oil. Season with salt and black pepper. Add a pinch of chilli flakes if wanted, stir well and leave the mixture for 20 to 30 minutes before tasting. Shop Chimmy’s chimichurri range.
The right order makes a difference
Mix the garlic, vinegar, salt and oregano first. This gives the salt time to dissolve and softens the raw edge of the garlic. Add the parsley, then pour in the oil gradually. Chimichurri should remain loose enough to spoon but textured enough for the herbs to stay visible.
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How to correct the flavour
If the sauce feels flat, add vinegar a few drops at a time. If it is too sharp, add oil. More herbs will freshen a heavy mixture, while a little garlic adds savoury depth. Avoid correcting several things at once: change one element, stir, wait briefly and taste again.
Fresh recipe or ready-to-use sauce?
Homemade chimichurri is useful when you want to control every ingredient. A ready-to-use sauce is better when consistency and convenience matter. Chimmy’s Modern Twist provides a balanced everyday option, while Old Classic offers a more traditional Argentine direction without chopping or resting time.
Serving and storage
Serve homemade chimichurri after the flavours have had time to settle. Keep it refrigerated in a clean, sealed container and follow safe storage judgement for fresh herbs. For Chimmy’s products, follow the label: unopened sauce can be stored at room temperature, while an opened container should be sealed and refrigerated.
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Find your Chimmy’s
Explore the full Chimmy’s collection for individual flavours and multipacks, or use the Where to Buy page to find selected UK stockists. For meal inspiration, visit the recipe collection.
Frequently asked questions
Can I make chimichurri without coriander?
Yes. Parsley and oregano can carry the recipe without coriander.
Why is my chimichurri bitter?
Over-processed herbs, harsh garlic or excessive oil can create bitterness. Chop by hand and rebalance with a little vinegar.
Can chimichurri be made ahead?
Yes. Making it ahead allows the flavours to combine; refrigerate it safely and bring it toward room temperature before serving.
