Mary Berry Chimichurri Recipe – Bright, Punchy, and Ridiculously Easy

I didn’t grow up with chimichurri. In fact, the first time I made it, I honestly thought it would be just another green sauce I’d forget in the back of the fridge. But I was wrong—so wrong.

It was a rainy Tuesday and I’d overcooked a steak (don’t judge)—but I’d just blitzed together this take on a chimichurri recipe, poured it on top, and suddenly it was like that steak meant to be there. This sauce saved my dinner. Since then, I’ve spooned it over everything from eggs to roasted carrots to flatbread.

Let me show you how I make it now—with a few real tweaks that took it from “meh” to “magic.”

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Why This One Works So Well

What makes this chimichurri sing? It’s not just the parsley—it’s balance. Sharp vinegar, punchy garlic, fresh herbs, and just enough chili to make your mouth go “ooh.”

Most chimichurri recipes go heavy on the oil or blitz it into mush. But the trick is:

• Chop more than you blend – A little texture = flavor that pops.
• Let it sit 15 mins – The vinegar and oil mellow the garlic and pull the whole thing together.
• Add lemon last minute – It gives it that zing that tastes like summer, even in February.

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INGREDIENTS + WHY THEY MATTER

• Fresh flat-leaf parsley (1 bunch / ~50g) – The backbone. Don’t sub with dried parsley—just don’t.
• Garlic (2 cloves) – Raw and bold. I use 1½ when serving with fish to tone it down.
• Red chili (1 small or flakes) – Fresh is best. I leave the seeds in if I want heat.
• Red wine vinegar (2 tbsp) – Essential for that sharp tang. White wine vinegar works too, but less punchy.
• Extra virgin olive oil (6 tbsp) – The richness that carries the herbs. Use a fruity one if you can.
• Juice of ½ lemon (optional) – I add this if I’m serving it with chicken or grilled halloumi—lifts the whole thing.
• Salt + pepper – Don’t be shy. This is a seasoning sauce.

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Making It Yours (Without Ruining It)

Swaps I’ve Actually Tried:

• Cilantro – Sub half the parsley with cilantro for a more Latin-style chimichurri. Great with pork or tacos.
• No chili? – Add a tiny splash of hot sauce or skip it for a kid-friendly version.
• Add oregano (½ tsp dried) – I sometimes throws this in and it works brilliantly—adds depth.
• Make it creamy – Blend in a spoonful of Greek yogurt or avocado for a thicker version. Great for spreading on wraps.
• Lime instead of lemon – Tangier and works better with seafood.

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MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Sauce turned bitter	Over-blended the parsley	Chop herbs by hand or pulse very briefly
Overpowering garlic	Used garlic without mellowing time	Let chimichurri rest at least 15 minutes
Too oily or flat-tasting	Not enough vinegar	Keep a 3:1 oil to acid ratio
Dull green color	Stored without oil on top	Top with oil in the jar to prevent browning

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HOW TO MAKE THIS CHIMICHURRI RECIPE

1. Wash + chop your parsley
   Pat it dry (important). Remove thick stems and finely chop the leaves. Don’t make it purée-smooth.
2. Mash garlic + chili
   Mince or mash garlic and chili into a rough paste. I use a bit of salt as a grinder—it makes it smoother.
3. Stir in the vinegar + oil
   Add red wine vinegar and olive oil. Stir gently—don’t whisk like a vinaigrette. It should stay loose and rustic.
4. Season and sit
   Add salt, pepper, and lemon juice if using. Let it sit for 10–15 minutes. That’s when the magic happens.
5. Serve or store
   Spoon over steak, veg, grilled halloumi—or just dip a chunk of sourdough in it and call it lunch.

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TIPS FROM MY KITCHEN

• I keep a jar in the fridge with oil covering the top—it stays green longer and the flavor deepens.
• Chop herbs with a mezzaluna or two knives—it’s oddly therapeutic.
• Leftover chimichurri + Greek yogurt = dreamy dip.
• I freeze chopped parsley + chili cubes in olive oil so I can make this in seconds.

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STORAGE + SERVING

• Fridge: Store in a glass jar, covered with a thin layer of oil.
• Shelf life: Best used within 3–4 days. It will lose its brightness after that.
• Serving temp: Always serve at room temp for best flavor.
• Freezing? Not recommended—it turns muddy. Better to freeze pre-chopped herbs in oil.

Perfect with:

• Skirt steak, lamb chops, or grilled tofu
• Roasted sweet potatoes or courgettes
• Fried eggs or baked feta
• Flatbreads or sourdough

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FAQs

Q: Can I make chimichurri without vinegar?
A: You can use lemon or lime juice instead, but it’ll be softer and less sharp. The vinegar gives it that real punch.

Q: Do I have to blend it?
A: Nope. Traditional chimichurri is hand-chopped. A quick pulse in the food processor is fine—just don’t make a pesto.

Q: Why does my chimichurri taste bitter?
A: Over-blending parsley can bring out bitterness. Also, taste your olive oil—some are too strong raw.

Q: Can I use dried herbs?
A: Honestly, no. This is one of those sauces that needs fresh herbs to shine.

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Similar Recipes You May Like:

• Mary Berry Caesar Salad Dressing Recipe
• Mary Berry Green Peppercorn Sauce
• Mary Berry Marie Rose Sauce Recipe

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