For a loose table sauce, begin with roughly one part vinegar to two parts oil, then add enough chopped herbs to create a spoonable texture. Garlic, oregano, salt and pepper build the base. This is a starting point, not a rigid formula: herbs absorb liquid differently and each vinegar has its own sharpness. Shop Chimmy’s chimichurri range.
Prepare the herbs without turning them into paste
Dry the herbs after washing and chop them with a sharp knife. A food processor is quick, but over-processing can bruise the herbs and make the mixture muddy. Chimichurri should have visible flecks and a lively texture rather than the smooth consistency of pesto.
Continue exploring: chimichurri recipe and chimichurri marinade guide.
Three useful variations
For a redder modern sauce, add finely chopped tomato or a small amount of sweet pepper. For barbecue food, use smoked paprika sparingly. For heat, introduce chilli flakes in stages. Each variation should keep the core balance of herbs, garlic, acidity and oil.
Use the sauce with confidence
Spoon it over rested beef, roast chicken or grilled fish. Loosen it with extra vinegar for a salad dressing, stir it into mayonnaise for a sandwich spread, or combine it with softened butter for corn and potatoes. The same base can support several meals without tasting repetitive.
Skip the preparation when time is short
Chimmy’s bottles the same practical versatility in four distinct styles. Modern Twist handles everyday dishes, Old Classic speaks to Argentine tradition, Smoky BBQ is built for the grill and Spicy supplies measured heat. Keeping more than one flavour makes matching the sauce to the meal straightforward.
Shop the range
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
What consistency should chimichurri sauce have?
It should be loose and spoonable with visible herbs, not completely smooth.
Can I use dried herbs?
Yes. Dried herbs give a different texture and can provide consistent flavour and a longer refrigerated life in a properly formulated product.
Is chimichurri the same as pesto?
No. Chimichurri relies on vinegar for acidity and is usually looser; pesto typically contains basil, cheese and nuts.
