I’m always looking for new ways to use up leftovers, and tomorrow will be with a beef salad with chimichurri sauce. I first tasted chimichurri at Dillingers in Ranelagh, when it was served alongside a steak, and I absolutely loved the flavour. It’s so quick and easy to make, and very versatile too. I would imagine it is delicious used as a marinade for chicken fillets.

chimichurri recipe


1 bunch parsley
1 bunch coriander
1/2 red chilli
3 scallions
3 cloves garlic
Juice of 1/2 lemon
3 tbsp red wine vinegar
5 tbsp olive oil
Salt and pepper


  1. Blitz all ingredients except the olive oil in a food processor.
  2. Add the olive oil a tablespoon at a time, until you have reached the desired consistency.

This would keep in the fridge for about 2 weeks, but I doubt it will last that long!