Chimichurri recipe

My chimichurri recipe is bright with herbs, chilli, and acidity. Particularly celebrated in Argentinian cuisine, this sauce is the perfect foil for the smoke and blistering fat of barbecued meats.

Bird's eye view of sliced steak, chips and salad on a plate dressed with chimichurri.

Ingredients

½ a bunch of fresh parsley, finely chopped
2 tbsp. good quality dried oregano
1 red chilli, deseeded and very finely diced
1 clove of garlic, finely grated
2 tbsp. red wine vinegar
5 tbsp. of extra virgin olive oil

Method

Place the dried oregano and red wine vinegar in a bowl and allow to sit for 5-minutes.
Then add the chopped parsley, chilli, garlic, and olive oil. Season well with sea salt, stir together, and leave to sit for 10-minutes.
Taste for seasoning and adjust as necessary.

Shop the ingredients

George Ryle

For 15 years George worked in some of London’s most loved restaurants, including Padella and Primeur, and had a 5-year stint as Head Chef at the Garden Museum Café. George earned rave reviews for his simple, thoughtful cookery, his dishes were firmly rooted in the classics, and always paid homage to the produce. In 2021 George realised a long-held ambition and released his first cookbook entitled, A Year In The Kitchen. It celebrates the annual cookery cycle, taking readers on a journey through the British seasons, showcasing native produce, and inspiring year round creativity. In 2022 George left London behind, and moved back home to Yorkshire. His passion for seasonal cookery and reverence of quality British ingredients proved that for George, home is where the heart is. Like his food, George is led by the seasons, he’s open to new opportunities, and always following his heart.