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Chimichurri Recipe

The Argentine Sauce you can use on anything

In celebration of National BBQ Week here is a recipe for Chimichurri from Elisabeth Luard’s latest cookbook Preserving, Potting, and Pickling: Food from the store Cupboards of Europe.

This book is a must for livening up a summer’s BBQ as it’s full of recipes for aromatic oils, flavoured vinegars, hot mustards, spiced salts, various sauces, relishes, ketchups & chutneys. There’s even a recipe for an authentic Chimichurri, used to baste a barbecue by the Gauchos, the cowboys of the Argentine. Elisabeth should know – she and her brother spent their school holidays at an estancia, a cattle ranch where they would ride out with the gauchos.

Cook time: Variable Prep time: 10 Level : Beginner



1 large onion
1 bunch parsley
6 cloves garlic
juice of 2 lemons
1 bunch thyme (best if fresh)
¾ pint/450ml olive oil


1 empty wine bottle and a cork


Peel and chop the onion and garlic. Chop the herbs – you will need about 3 tablespoons. Put all these ingredients with the lemons and the oil into an empty wine bottle. Shake them all up and leave them to infuse in the fridge for a couple of weeks. Use the sauce to baste the meat when you have a barbecue, and you will capture the robust flavours. It also makes an excellent salad dressing – try it on new potatoes – or use it as a marinade for a pot-roasted chicken.


This recipe is from Elisabeth Luarde’s Book – Preserving, Potting & Pickling: Food from the store cupboards of Europe now available on Amazon.