- 60-80 g parsley leaves thick stems removed, leaves and thin stems finely chopped
- 4-6 cloves garlic finely minced (for family dining, I use about half)
- 2 Tbsp lemon juice (3 Tbsp if you don't have vinegar on hand)
- ½ Tbsp lemon zest optional – anywhere from 1 pinch to a half lemon's worth (~½ Tablespoon).
- 1 Tbsp red wine vinegar (3 Tbsp if there's no lemon juice handy)
- 1 tsp dry oregano
- 10-20 g fresh green herbs optional – oregano, basil, cilantro – thick stems removed, leaves and thin stems finely chopped
- 2 spring onions green and white parts – finely sliced
- ¼ tsp red pepper flakes optional
- 1 bay leaf
- 1 cup extra virgin olive oil
- 1 good pinch of sea salt or more to taste
- Reserving the olive oil for last, put everything but the leaf in a lidded jar or bottle that holds at least 2 cups of liquid.
- Nestle in the bay leaf so it's covered, and set it in the refrigerator for at least a half hour. Once it's settled a little, check it to be sure that there's at least a fine layer of oil over all the herbs.
- Chimichurri can get a bit solid in the fridge, so pull the jar out of the fridge about a half hour before using it, to bring it back to room temperature, stir it from time to time to help it warm up.
- The first time you use it, give it a taste, and add a bit more salt or adjust however you like if needed.
I like this a little salty, but this really is something every household has their own recipe, so make it to-taste and note what you like. Most often used with steak, I love it on anything, especially cheesy things, but recently it was great on Haggis Neep and Tattie empanadas.
Keep the car tightly sealed up and in the fridge, top up with olive oil if the herbs are too close to the surface and you’ll easily get a week out of it. If you’re not using it on everything, a couple times a day, halve the recipe to be safe.