Recept: chimichurri

Elke editie van More than Mayo magazine wordt afgesloten met een geïllustreerd sausrecept. De uitsmijter, zeg maar ;-) Deze keer een recept voor de wereldberoemde Argentijnse steaksaus chimichurri. 

Deze ultieme steaksaus maak je in slechts een paar minuten. Check zelf even hoe scherp je ‘m wilt door met de hoeveelheden chilipeper en knoflook te experimenteren. Hak de saus fijn of grof, wat je zelf het lekkerst vindt. Buen proveche!

Recipe: Chimichurri | food illustration by More than MayoRecipe: chimichurri – copyright: More than Mayo

Recipe: Chimichurri

Every issue of More than Mayo magazine concludes with an illustrated sauce recipe. This time a recipe for the world famous Argentinean steak sauce chimichurri.

It only takes a few minutes to create this ultimate steak sauce. Play with the amounts of garlic and chili to find out what the right sharpness for yourself. Chop it fine or coarse, whatever you like best. Buen proveche!


  • 1 fresh red chili, seeds removed
  • 3-4 cloves of garlic, pressed
  • 2 tablespoons of fresh oregano leaves
  • 100 grams of fresh parsley
  • 3 tablespoons of red wine vinegar
  • 100 ml extra virgin olive oil
  • salt and pepper

Method 1: by hand

Chop the parsley, oregano leaves and chili finely. Put all the ingredients into a bowl and stir until well blended. Add salt and pepper to taste.

Method 2: with a food processor

Put all the ingredients in a food processor and blend. Decide for yourself how coarse or fine you want the sauce to be. Add salt and pepper to taste.

Put the sauce in a jar or bowl and leave it on the kitchen counter for a few hours or a night. That makes the flavor more intense. Use the chimichurri as a marinade or serve on the side with a grilled steak.


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