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Chimichurri recipe

Chimichurri recipe

6 ratings

Add a dash of spicy Latin flavour to your food with this quick and easy vegan sauce. Taking only a few minutes to put together, it's a sure-fire way to use up leftover salad leaves, and show off your cooking creativity See method

  • Makes 200ml
  • 10 mins to prepare
  • 49 calories / serving
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free


  • 1 red or green chilli
  • ½ an onion
  • 20g mixed salad leaves
  • 15g fresh mixed herbs
  • 3 tbsp wine vinegar
  • 75ml olive oil
  • pinch of sugar​

Each serving contains

  • Energy

  • Fat

    5g 7%
  • Saturates

    1g 4%
  • Sugars

    0g 0%
  • Salt

    0g 1%

of the reference intake
Carbohydrate 0.5g Protein 0.1g Fibre 0.1g


  1. Very finely chop 1 red or green chilli, ½ small onion, 20g mixed salad leaves and 15g fresh mixed herbs (we used parsley, coriander and oregano).
  2. Mix together in a bowl, then add 3 tbsp wine vinegar, 75ml olive oil and a pinch of sugar; season well.
  3. Serve with griddled steak, fish or roasted veg. Will keep, covered, for 4-5 days in the fridge.

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