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This recipe visits Brazil's neighbouring countries, Argentina and Uruguay, as we make Chimichurri. Traditional pairing to meat, this herb relish is slightly acidic, a bit spicy, and full of flavours.
The perfect combination for our little steak sandwiches.


How to make

Before you start, make sure to roast your garlic. 

Cut the top part, sprinkle with salt, a little bit of olive oil, wrap it in foil and put it in the oven at 400F for about 30 minutes. 

Gently squeeze it to see if it's soft, if not, leave it in the oven a bit more. 

While the garlic is roasting, boil 1 cup of water and dissolve the 1 tablespoon of salt in it. Let it cool. 

In the meantime, you can start preparing the other ingredients: 

Measure 1 cup of your herbs before chopping (so once chopped it might be a bit less), chop it finely. 

Do the same with your hot pepper. If your garlic is ready and your water is cool, you are ready to start. 

You could add all the ingredients to a food processor for a more smooth texture, but, as Andrew says, the chunkies are good. 

So if doing by hand, like us, grab a bowl, a fork and start by combining garlic, hot pepper, and herbs. Add vinegar and mix to combine. 

Add olive oil and mix well so everything is well coated. 

While continuously whisking your herbs, slowly add the water with salt, as you might not need it all. 

We used only 1/2 cup of it. You want the herbs to be submerged, but you don't want it to be too liquid. 

Transfer it all to an air-tight container and keep it in the fridge. It will last for about 3 weeks and the longer it sits, the stronger it will taste.


  • 1 cup of water

  • 1 tbsp of salt

  • 1/2 cup olive oil

  • 1/4 cup white wine vinegar

  • 1 jalapeño or any other hot pepper you like - chopped

  • 1 head of garlic - roasted

  • 1 cup of fresh parsley - chopped

  • 1 cup fresh oregano - chopped

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