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 Chimichurri
Course: Condiment, SidesCuisine: British6
servings5
minutes76
A vibrant, herby sauce packed with garlic, parsley, and chili—perfect for drizzling over grilled meats or veggies.
Ingredients
½ cup (120 ml) olive oil
2 tablespoons red wine vinegar
½ cup parsley, finely chopped
3–4 cloves garlic, minced
2 small red chilies or 1 medium, finely chopped
¾ teaspoon dried oregano
1 teaspoon salt
½ teaspoon pepper
Directions
- Combine all ingredients in a bowl.
- Stir well to mix everything together.
- Let it sit for at least 10 minutes, ideally 2 hours.
- Serve at room temperature over grilled meats, veggies, or as a dip.