Chimichurri Sauce

Chimichurri Sauce

Cooking time


1 - Place all ingredients, except for Cobram Estate Extra Virgin Olive Oil, into a Thermomix bowl and blend for 10 seconds on speed 8.

2 - Add extra virgin olive oil through hole in lid and blend for 10 seconds on speed 6.

3 - Store in airtight container in the fridge until use. Ideally use within 3 days. 

NOTE: If you do not have access to a Thermomix you can substitute with a Food Processor 

This sauce can be used for a great range of things; toss through pasta, add as a drizzle to a soup, and of course, as intended, drag your charred beef, chicken or fish through the herb garden by adding a good dose of Chimichurri!

With special thanks to our friend Cooking with Tenina

Ingredients Chevron Icon

8 garlic cloves 

Bunch of parsley 

Bunch of coriander leaves (optional)

4-5 green chillies

1 red onion, peeled and halved

50g red wine vinegar 

50g lemon juice 

1 tsp dried oregano

Freshly cracked pepper to crack

Pink salt flakes to taste 

100g Cobram Estate Extra Virgin Olive Oil