Spice Road Spices
Spice Merchants

The Art of Flavour Sunday e-magazine


Chimichurri with members suggestions. The perfect Side.

Important message: To everyone who loves to cook and loves true natural flavour

Before you start this recipe we strongly recommend you have the very best ingredients including the herbs and spices. Stale ingredients will do little to give the true flavours this recipe promises

We invite you to check our premium herbs and spices for the very best quality. Go to SPICES


  • 1/2 x Cup Parsley - finely chopped. A stalks removed.

  • 1 x Red onion, loosely chopped ready for processor

  • 4 x Garlic cloves, chopped ready for the processor

  • 2 x Tablespoons red wine vinegar

  • 1 x Teaspoon of aleppo chilli flakes - or a little more if you choose

  • 1/2 x Cup olive oil

  • 1 x Teaspoon dried oregano

  • 1 x Tablespoon lemon juice

  • 1/4 x Teaspoon black pepper

  • Salt not really needed, however, add no more than 1/2 x teaspoon if preferred.


Pulse the garlic and red onion. Then add the parsley, oregano, black pepper and olive oil. Do not overly puree - keep just a little chunky. The texture is important. Next place the pureed ingredients in a bowl and add the lemon juice and vinegar, stir well then refrigerate for 15 minutes to allow the flavours to blend well before serving.