This version of the traditional Argentinian chimichurri sauce has been thinned down with oil, making it a great lighter dressing for a summer barbecue.




Skill level

Average: 4.1 (7 votes)


  • 2 cups flat-leaf parsley finely chopped
  • 4 garlic cloves, crushed
  • 2 long red chillies finely chopped
  • 2 tbsp chopped oregano
  • 1 red onion finely chopped
  • 80 ml sherry vinegar
  • 1 lemon, juiced
  • 2 limes, juiced
  • 375 ml extra virgin olive oil

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Will keep refrigerated for up to 3 weeks.

Makes 2½ cups

Combine the parsley, garlic, chillies, oregano, onion, sherry vinegar, lemon juice, lime juice and the olive oil. Season with salt and pepper.

Serve as a sauce, use as a marinade for grilled meats or fish, or as a salad dressing.


Photography by Brett Stevens.