Chimichurri Marinade

11:30 am on 4 February 2013


  • ½ cup finely chopped parsley
  • ½ cup finely chopped mint
  • ½ cup finely chopped coriander
  • 1 onion, finely chopped
  • 4 cloves garlic
  • ½ cup extra virgin olive oil
  • 4 tbsps white wine vinegar
  • 1 tsp salt
  • ½ tsp dried chilli flakes


Put all ingredients in a screwtop jar and shake together really well. Store in the refrigerator and use within a few days as the herbs tend to lose their fresh green look quickly.

Marinate beef, lamb and venison with the chimichurri, and you can also serve a little extra as a sauce to pour over the cooked meat.

Makes 2 cups.

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