Remove the stalks from the parsley and chop coarsely. Put the parsley into a blender and chop the chili (amount according to your taste) and add as well.

Peel the garlic and add it together with all the other remaining ingredients, beside the oil, to the blender.

Mix for a few seconds and slowly add the oil.

For a variation, core a bell pepper and add it together with a tomato and a teaspoon of paprika powder to the sauce and mix well.

Enjoy with a Steak, stay tuned and see you soon!

Chimichurri Sauce


1 Bunch of Parsley
4 Garlic cloves
Salt / Pepper
½ Lemon
70 ml Water
130 ml Olive Oil
1 tsp. Thyme
1 tsp. Oregano
5 cl. Red Wine Vinegar

+ For the Variation (optional):
1 Red Pepper
1 Tomato
2 tsp. Paprika powder

Used tools & products:

Food processor:

Global Knife:

Murray River Salt:

My Camera:

My Tripod: