Originating from Argentina, Chimichurri, is quickly sweeping its way across Sydney’s eating establishments and making it on to their menus. I guess this is no surprise that this sauce is an Australian favourite as Argentina and my own country absolutely share a passion for BBQ. This sauce is traditionally served with BBQ meat but is really versatile and lends itself to a whole load of veggie dishes. 

Chimichurri and eggs is served at my local morning weekend hang out in Abbotsford, the very groovy Prato, cafe and diner. This weekend, with guests to entertain, I recreated my own brunch plate featuring this extremely fresh, antioxidant and flavour packed accompaniment. 


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  1. 6 spring onions
  2. 4 cloves of garlic
  3. 1-2 red chillies
  4. rind of 1 organic (unwaxed) lemon
  5. 3 bunches of parsley
  6. 1 bunch coriander (cilantro)
  7. 3 tablespoons red wine vinegar
  8. 1/4 cup extra virgin olive oil
  9. juice 2 limes
  10. salt and pepper
  1. Remove the outside layer and top part of the green section of the spring onions and wash thoroughly.
  2. Peel the garlic cloves.
  3. Cut the chillies in half and remove the seeds by sliding the back of your knife the length of the chilli.
  4. Add these ingredients directly into your food processor with the zest of the lemon.
  5. Pulse the food processor until these ingredients and roughly chopped.
  6. Wash the herbs, remove the stalks and using a knife chop them roughly on a chopping board.
  7. Add the chopped herbs into the food processor and pulse again until these are chopped well but not as much as a paste.
  8. Empty these ingredients into a large bowl and combine with the red wine vinegar, olive oil, lime juice and salt and pepper.
  9. Store in the fridge in clean glass jars.
  10. Makes 2 small jars or one large.
  1. Add the quantity of chilli you like. The heat in different varieties of chillies vary a lot so taste as you go to get the desired amount of heat.
  2. The size of the bunches of herbs is based on the standard size you would buy in the supermarket (roughly 1 1/2 cups per bunch).
Veggies & Me https://veggiesandme.com/