Chimichurri with coriander

Chimichurri with coriander – fresh, spicy and versatile

Chimichurri is a spicy herb sauce that originated in Argentina, where it is traditionally served with grilled meat. This version with coriander gives the classic recipe a fresh and exotic twist. It goes perfectly not only with steak, but also with toasted bread, potatoes, grilled vegetables, or as a topping for burgers and fried eggs. Quick to make and full of flavour – this sauce is my absolute favourite!

Herbs: Coriander and flat-leaf parsley. As I use a lot of herbs, I grow them myself on my windowsill whenever possible.
Red chilli – Adds a mild heat and aromatic depth. There are so many different types of chilli. I usually use the small bird’s-eye chillies.
Fresh ginger – Adds a subtle spiciness and a hint of freshness.
Extra virgin olive oil – High-quality oil for a smooth consistency and intense flavour.
Lime juice & zest – Freshness and a slight acidity for a balanced flavour profile.
A hint of garlic – Spicy and essential for that classic chimichurri flavour.

Preparation

Finely chop the coriander, parsley, chilli, ginger and garlic and place them in a bowl. The finer the ingredients are chopped, the better the flavours will blend.

Mix with lime juice, lime zest, salt and olive oil until you have a smooth sauce. The consistency can be adjusted to taste by varying the amount of oil.

Leave the chimichurri sauce to stand for at least 30 minutes to allow the flavours to develop fully. For a more intense flavour, you can also leave it to stand in the fridge for several hours or overnight.

Variations: If you like it really hot, you can increase the amount of chilli or use a hotter variety. For a milder version, remove the seeds from the chilli or replace it with mild paprika.

You can also use lemon instead of lime to achieve a slightly different tang. A dash of apple cider vinegar adds a pleasant, fruity tang to the sauce.

Serving suggestions

Chimichurri with coriander is perfect with grilled meat, but also makes a great dip for toasted bread or baked potatoes. It tastes particularly delicious as a topping for burgers or in bowls with vegetables and rice.

Frequently Asked Questions

Can I make chimichurri in advance? – Yes, the sauce will keep in the fridge for up to a week if stored in an airtight container, and it actually becomes even more flavourful over time.

Can I make this recipe without coriander? – Yes, you can simply replace the coriander with more parsley to make a classic version.

Which oil is best? – High-quality extra virgin olive oil gives the best flavour. Alternatively, avocado oil can also be used.

More delicious recipes

• Truffle mayonnaise
• Vegan mayonnaise
• Homemade butter

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