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Member recipe

Chimichurri Sauce

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Prep: 15 minutes Cook:

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Serves 5

Based on authentic Argentinian recipes, but with a few tweaks and uses less vinegar

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  • 1 bunch of fresh parsley (finely chopped)
  • 2.5 tbsp of fresh (finely chopped) or dry oregano
  • 2 tsp of crushed red pepper (add extra for more spice)
  • 120ml of hot water
  • 120ml of extra virgin olive oil
  • 2-4 tsp balsamic vinegar (based on preference)
  • 4 cloves of garlic (minced/crushed)
  • Pinch of salt & pepper


  1. Finely chop the parsley, or throw it in a food processor and chop it that way.

  2. Add the oregano and crushed red pepper to a bowl and mix with the hot water. Then combine with the parsley and stir to combine everything.

  3. Add the oil and balsamic vinegar to the mixture and continue stirring.

  4. Use a garlic press to crush the garlic cloves straight into the mixture. Season with salt and pepper, and stir until all the ingredients are fully combined.

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