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Speedy Chimichurri
This Speedy Chimichurri is my go-to when I want big flavour without the wait. Packed with fresh parsley, garlic, vinegar, and olive oil, it’s zesty, herby, and just the right amount of fiery. I love drizzling it over grilled steak, spooning it onto roast veg, or tossing it through potatoes for a quick flavour boost. It comes together in minutes, keeps well in the fridge, and instantly turns a simple meal into something vibrant and exciting.
Ingredients
- 100g flat-leaf parsley leaves (thick stems removed)
- 4 garlic cloves
- 2 red cayenne chillies, deseeded
- 1 tsp dried oregano
- 1/2 tsp smoked paprika
- 50ml red wine vinegar
- 120ml olive oil
- Sea salt flakes, to taste
Instructions
- Add all the ingredients to a food processor or mini chopper. Blitz until everything is finely chopped and well combined.
- Taste and adjust the seasoning as needed. Add more salt for savouriness, extra vinegar for tang, or another splash of olive oil if you prefer it looser.
- Use straight away or transfer to an airtight jar and store in the fridge.
Notes
- Chimichurri is an Argentinian sauce that's bright, herby, and packed with flavour. It's traditionally served with grilled meats and transforms even the simplest steak into something special.
- I use this mini food processor for chimichurri. It's the perfect size for small batches and chops everything evenly without turning it into mush.
- Flat-leaf parsley is essential. Curly parsley has a different texture and flavour that doesn't work as well here.
- Remove the thick stems from the parsley before blitzing. They're tough and won't break down properly, which can make the sauce stringy.
- Fresh red cayenne chillies give the best flavour, but if you can't find them, use fresh red chillies or even a pinch of chilli flakes instead.
- Deseeding the chillies keeps the heat in check. If you want it spicier, leave some or all of the seeds in.
- Dried oregano works brilliantly here, but if you've got fresh oregano, use 1 tablespoon of fresh leaves instead.
- Smoked paprika adds a lovely depth and subtle smokiness that complements grilled meats beautifully.
- The texture should be chunky and vibrant, not smooth like a pesto. Pulse rather than running the processor continuously to keep some texture.
- Red wine vinegar is traditional, but white wine vinegar or even a squeeze of lime juice works in a pinch.
- This extra virgin olive oil is perfect for chimichurri. You want a fruity, good quality oil as it's a key flavour in the sauce.
- Chimichurri tastes even better after it's had a couple of hours to sit and let the flavours meld together. Make it in the morning for dinner that night if you can.
- This sauce keeps in an airtight jar in the fridge for up to 1 week. Pour a thin layer of olive oil over the top to keep it fresh and prevent it from oxidising.
- Not suitable for freezing as the fresh parsley will turn brown and lose its vibrant colour after defrosting.
What I Cook With
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 89Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 54mgCarbohydrates: 2gFiber: 1gSugar: 0gProtein: 0g
Please note, this nutrition information is to be used as a guide only. Nutrition information isn’t always accurate.
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Speedy Chimichurri recipe
Leftover Parsley and Last Minute Ideas
What do you do when you’ve got leftover chillies from a sweet and spicy Chinese beef recipe and a random bunch of parsley you bought with the groceries but can’t for the life of you remember why? You make chimichurri. Now, a few weeks ago I was sick, and my little brain is still catching up. I had every intention of remaking my old chermoula recipe – a recipe I made ages ago that looks a bit disastrous now – but my fluffy brain went off course and made chimichurri instead. Honestly, as I was making this speedy chimichurri I kept muttering, “I swear this had coriander in it,” because I didn’t even bother to check my old recipe. I decided to go rogue, do a bit of research, and start completely fresh. Yes, I was confused. Yes, it tasted amazing anyway.
Normally, chimichurri involves everything being chopped by hand – there’s something lovely about seeing the oil and vinegar sitting separately, with all the herbs and bits suspended in between. But not today. Today, I decided to give my mezzaluna a rest and dragged out my trusty mini chopper instead. This speedy version still has all the big, punchy flavours you expect from a traditional chimichurri, but it takes about thirty seconds to make and has a slightly different texture and colour. If you’re in a hurry, that’s more than fine. Sometimes you just want maximum flavour without sacrificing your afternoon.
Part of the reason I rushed this one along was because I had a batch of caramelised onions gently doing their thing, a pot of potatoes bubbling away for rosemary and garlic roast potatoes, and a tray of classic rissoles on the cards. I’d already decided the day was dedicated to cooking, but with that rogue bunch of parsley staring at me, I knew I had to get even more out of my kitchen session. Waste not, want not. And so, speedy chimichurri made its way onto the table.
Because Sometimes I Just Don’t Have the Time
I’d never actually made chimichurri before this, but I’ve had plenty of versions at cafés and restaurants over the years – drizzled over steak, spooned onto roasted potatoes, and generally poured on anything and everything. Chimichurri is the kind of sauce that can make you feel like a kitchen genius – it’s earthy, tangy, and has just enough heat to keep things interesting. Honestly, it’s one of those magic sauces that makes you feel like you’ve put in far more effort than you actually have.
This speedy version is a bit of a rebel – blending everything together into one smooth, vibrant sauce – but I’m fine with that. Sometimes life doesn’t need to be perfectly authentic, it just needs to taste great. And this does. In fact, I think it’s the kind of sauce you’ll find excuses to make. Got leftover parsley? Make chimichurri. Bored of plain grilled chicken? Make chimichurri. Need to liven up Tuesday night’s leftovers? You guessed it – make chimichurri.
And let’s not pretend there’s not something satisfying about blitzing everything into submission. There’s no careful chopping, no delicate dicing. Just throw it in, press the button, and you’ve got a sauce worthy of your fanciest dinner. Lazy cooking at its finest.
Cooking Days and Happy Accidents
One of my favourite things about cooking days is when the kitchen starts to smell like ten different good things at once. The onions are sweetening up, the potatoes are steaming as they cool, and the rissoles are sizzling away. And now there’s this sharp, garlicky, herby hit from the chimichurri. It’s like a symphony of scents, and it makes the whole house feel warm and busy.
The funny thing is, I wouldn’t have even made this if I’d been more organised. If I’d remembered what that bunch of parsley was originally for, it might still be sitting in the fridge going limp. But cooking’s full of happy accidents like this – those little moments where the stars align, and you end up with something you didn’t plan but will definitely make again.
It also proves my point that you don’t always need to overthink things in the kitchen. Sometimes the best recipes come from using what’s in front of you, even if you’re half convinced you’re making something entirely different. And honestly? I think I like this speedy chimichurri more than the original plan.
Ingredients Breakdown
Parsley gives the sauce its bold green colour and that unmistakable fresh lift, so I stick to the leaves and ditch the tough stems for a smoother texture. Garlic brings in a confident, savoury hit that wakes everything up, while the chillies add a warmth that lingers without being overpowering. Deseeding them keeps the flavour balanced so the herbs can still shine through.
The dried oregano adds an earthy, almost peppery layer that sits comfortably alongside the gentle smokiness of the paprika. That hint of smoke makes the chimichurri feel richer and more rounded, even in this speedy version. Red wine vinegar cuts through the richness with a clean, tangy edge, making sure the sauce stays lively and not flat.
Olive oil is what ties it all together, giving the chimichurri its silky texture and helping the flavours mingle. A good pinch of salt is the final touch – not to make it salty, but to make every ingredient taste like itself, only better. It’s a small list of ingredients, but together they pack in a lot of personality.
