Chimichurri is an argentine uncooked herb sauce normally served as a condiment with grilled meats and steaks. I made it for our christmas dinner (and promptly forgot in the fridge). In it’s country of origin the sauce is also used for marinating even fish or poultry. It’s very aromatic, fresh and delicious and it’s easy to make with a mortar and pestle.



2 bunches parsley
1 shallot
2 cloves garlic
¼ tsp. coarse salt
½ tsp. black peppercorns
½ tsp. chili flakes (or to taste)
½ tsp. dried oregano
½ tsp. dried thyme
Juice of one lime
Olive oil


Chop the parsley roughly and finely chop the garlic and shallot. Add parsley, peppercorns and coarse salt (they’ll act as a “grinding medium”) to a mortar and pestle finely.

Add the lime juice, shallot, garlic and the herbs and stir, continuously adding olive oil until a smooth, thin paste forms. Adjust the amount of olive oil to your liking.

Store the sauce in an airtight container in the fridge for at least over night before serving so all flavours can merge. You can add a bayleaf at this time that you remove before serving.