Jamie Oliver Chimichurri

Zesty, herbaceous, and packed with a punch, Jamie Oliver Chimichurri is one of those magic sauces that can transform a plain grilled steak or roasted veggie into something restaurant-worthy. I whipped this up for a BBQ night and was blown away by how vibrant and addictive it is. It’s garlicky, a bit spicy, and so fresh. Definitely one of those sauces you’ll want to keep on repeat. (inspired by Jamie Oliver)

Ingredients Needed

• ½ cup (120 ml) olive oil
• 2 tablespoons red wine vinegar
• ½ cup parsley, finely chopped
• 3–4 cloves garlic, finely chopped or minced
• 2 small red chilies or 1 medium red chili, deseeded and finely chopped (about 1 tablespoon)
• ¾ teaspoon dried oregano
• 1 teaspoon coarse salt, leveled
• ½ teaspoon pepper

How To Make Jamie Oliver Chimichurri

Mix It All Up:

In a medium bowl, pour in the olive oil and red wine vinegar. Add your finely chopped parsley, garlic, and chilies. Sprinkle in the dried oregano, salt, and pepper, then give everything a good stir. You’ll notice it looks vibrant right away.

Let It Rest:

This part is key! Let the mixture sit at room temperature for 5–10 minutes. If you have more time, even better—leave it for at least 2 hours. That resting time helps all the bold flavors mellow and mingle, giving you a deeper, richer chimichurri.

Why I Love This Recipe

I made this on a whim for a steak night, and now I’m completely hooked. We ended up spooning it over everything—from grilled halloumi to roasted sweet potatoes. It’s just so bright and punchy. I love that you can tweak it depending on what herbs or spice level you’re in the mood for.

Recipe Tips

• Use fresh parsley and garlic: It really makes a difference in flavor.
• Customize your spice: Start with one chili and taste as you go.
• Try a blender version: If you prefer a smoother texture, pulse everything briefly in a blender.
• Add lemon zest: For an extra citrusy zing, toss in a bit of lemon zest.
• Chimichurri gets better with time: Let it sit a couple of hours before serving.

How To Store This Jamie Oliver Chimichurri

At Room Temperature:

Let it sit out for up to 2 hours when serving, but don’t leave it much longer—garlic and oil at room temp can be tricky.

In the Fridge:

Store in an airtight container and refrigerate for up to 24 hours. The oil may solidify slightly—just bring it to room temp and stir.

In the Freezer:

You can freeze chimichurri for up to 1 month. I like using silicone ice cube trays so I can thaw just what I need.

Nutrition Facts (per serving)

• Calories: 76
• Carbs: 0.7g
• Protein: 0.2g
• Fat: 8.2g
• Sugar: 0.1g
• Fibre: 0.4g
• Sodium: 130mg

Let’s Answer a Few Questions!

What is chimichurri made of?
It’s a blend of olive oil, vinegar, parsley, garlic, chili, oregano, salt, and pepper—simple, bold, and delicious.

Can I use cilantro instead of parsley?
Totally! It’ll have a different twist, but still super tasty.

Is chimichurri spicy?
It can be! Adjust the chilies to your heat preference.

Can I marinate meat with chimichurri?
Yes! It’s amazing as a marinade—especially for chicken or steak.

Do you serve chimichurri warm or cold?
Cold or at room temperature is best.

Try More Recipes:

• Jamie Oliver Parsley Sauce
• Jamie Oliver Cranberry Sauce
• Jamie Oliver Cumberland Sauce