Chimichurri
A bright Argentinian herb sauce of parsley, oregano, garlic, chilli, vinegar and olive oil.
makes 11 cubes, about 24p each
- Time
- 10 min10 min prep
- Makes
- 11 cubes
- Cost per cubePer cube
- 24p
- Calories per cubeCalories
- 116 kcal
- A serving
- 1 cube
- Spice
- 2 of 5
You’ll need
- 80gfresh flat-leaf parsley
- 10gfresh oregano or 2 tsp dried
- 4 cloves (20g)garlic
- 1 (10g)red chilli
- 60mlred wine vinegar
- 150mlextra virgin olive oil, plus extra to top
- 4gsalt
Allergens: Sulphites. Check the labels on stock cubes, sauces and pastes, as brands vary.
Use it for
Steak with chips · 1 cube; Spooned over grilled chicken or halloumi · 1 cube; Dressing for roast potatoes · 1 cube
Method
- Step 1: Very finely chop the parsley, oregano, garlic and chilli, or pulse briefly in a food processor.
- Step 2: Stir in the vinegar, oil and salt.
- Step 3: Leave for 10 minutes for the flavours to mingle.
- Step 4: Spoon into 30ml trays and top each with a thin layer of oil.
- Step 5: Freeze.
| kcal | protein | carbs | fat | fibre | salt | |
|---|---|---|---|---|---|---|
| Per cube | 116 | 0.4g | 1.2g | 12.4g | 0.3g | 0.36g |
Cook’s notes
- Thaw for 30 minutes at room temperature, then stir.
- The oil layer stops the herbs darkening.
- Don't blitz it to a purée; it should be loose and chunky.
Use it for
- Steak with chips · 1 cube
- Spooned over grilled chicken or halloumi · 1 cube
- Dressing for roast potatoes · 1 cube
Freeze, reheat and serve
- Freeze
- Cool it within two hours, freeze it in 30ml ice-cube trays, then bag and label the cubes. It keeps for 6 months.
- Use from frozen
- Thaw for 30 minutes at room temperature, then stir. Never refreeze thawed cubes.
- A portion
- 1 cube is a serving: about 116 kcal.
Chimichurri questions
Can I use it as a marinade?
It makes a good marinade for mushrooms, cauliflower steaks and firm tofu; leave them in it for 30 minutes to a few hours before grilling or roasting. Keep some back to spoon over at the end, as the herbs lose their brightness when cooked.
Can I use a different vinegar?
White wine vinegar or sherry vinegar both work. Red wine vinegar is the classic choice and gives the sharpest, most balanced result.
Can I add coriander?
Swapping some of the parsley for coriander gives a fresher, more citrusy sauce. Keep parsley as the main herb so it still tastes like chimichurri.
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Updated . Nutrition, costs and yields are estimates.