Dr Tassos Kyriakides' Favourite Chimichurri

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A fresh, vibrant chimichurri that pairs perfectly with grilled meats, vegetables, or crusty bread. Dr Kyriakides' personal twist is the addition of fresh coriander (cilantro) and lime juice, giving the classic Argentinian sauce an extra burst of freshness.

Prep Time: 10 minutes (+ 2 hours resting, if possible)Serves: 6–8

Ingredients

• ½ cup extra virgin olive oil

• 2 tablespoons red wine vinegar

• ½ cup fresh parsley, finely chopped

• ½ cup fresh coriander (cilantro), finely chopped

• 3–4 garlic cloves, finely chopped or minced

• 2 small red chillies, finely chopped (or 1 large deseeded chilli)

• ¾ teaspoon dried oregano

• 1 tablespoon coarse sea salt

• ½ teaspoon freshly ground black pepper

• Juice of ½–1 lime (to taste)

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Method

1. Combine all the ingredients in a bowl and mix well.

2. Leave the chimichurri to rest for 5–10 minutes to allow the flavours to infuse. For the best flavour, let it sit for at least 2 hours before serving.

3. It can be prepared in advance and stored in the refrigerator for up to 24 hours.

Serving Suggestions

Use chimichurri to baste chicken, steak, or vegetables while grilling or barbecuing, or spoon it generously over cooked meat just before serving. It also makes a delicious accompaniment to roasted vegetables, grilled fish, or warm crusty bread.

For the best flavour, prepare the chimichurri at least 2 hours before serving to allow the ingredients to fully infuse. It can be refrigerated for up to 24 hours.