Aromatic herb sauce (chimichurri)

Recipe

Aromatic herb sauce (chimichurri)

This is a fantastic Argentinian sauce, traditionally made with herbs, aromatics like chilli and garlic, and a mild vinegar, served over braaied meat like steak. It has become so popular, because it’s really versatile and can be used with literally anything – from chicken and fish to egg dishes, wraps, pizzas, sandwiches and even braaibroodjies (braai toasties), boerie rolls and burgers. Take any dish to the next level by just adding a spoonful or two of this tasty sauce.

Stir a few teaspoons of the sauce into plain yoghurt or smooth cottage cheese for a quick dip to dunk veggie sticks and fruit into, as an easy entertaining snack. Or serve it as an accompaniment with any meat or any veggie side. Chimichurri is perfect to give an extra flavour boost to grilled mushrooms, corn, cauliflower, or even baby potatoes. And yes, you can buy it from the store, but it’s much more affordable to make yourself and it’s so easy and rewarding! It’s also a great way to use up a lot of herbs, so if you have extra herbs, this recipe is for you.

Makes about 200 ml

Ingredients

60 g fresh herbs like coriander, Italian parsley or mint, or a combination of these, roughly chopped

1-2 small red chillies, seeded and finely chopped

15 ml (1 tbsp) finely grated fresh ginger

1-2 cloves of garlic, finely crushed

15 ml (1 tbsp) apple cider or white wine vinegar

15 ml (1 tbsp) fresh lemon juice

100 ml olive oil

Method

1. Place all the ingredients in a jug and blend together with a stick blender or in a food processor until smooth. Season to taste with more lemon juice. Chef’s tip: don’t add salt to the sauce, rather season your dish when cooking with the sauce.
2. Spoon herb sauce in a sterilised jar and pour a thin layer of oil on top to preserve it. This will help prevent it from discolouring. Pour oil on top after every use. Store in the fridge for 2-3 days.

Tips

1. You can decide how spicy you’d like this sauce. Alternatively, if you do not like spicy food, just leave the chilli out.
2. If you prefer a thicker sauce, add a few cashew nuts when blending. This gives it a fabulous creamy texture and adds a nutty flavour.

Photo by Adel Ferriera for LiG Tydskrif‘s Spring 2026 issue.