Smoked Chimichurri


2 cups packed fresh flat leaf parsley
4 garlic cloves
1/4 cup packed fresh oregano leaves
1/4 cup red wine vinegar
1/2 teaspoon red pepper flakes
1/2 teaspoon kosher salt
Freshly ground black pepper (I use a mix of 4 peppercorns)
1 cup EVOO Extra Virgin Olive Oil
(Optional- Lemon Juice, Lemon Zest, Capers)
Hickory Smoking Wood Chips small.



Add the Parsley, Oregano, Garlic, Red Wine Vinegar, Red Pepper Flakes, Salt, Pepper & EVOO to a mixer & blitz until the desired consistency is achieved. I sometimes like a smooth or sometimes like it a bit more chunky – depending on what it is accompanying.

To add smoke use the Smoking Gun available at – this is a cold smoking device.


Add the smoke into the mixer & pulse a couple of times to begin the mixing process – then leave until the smoke has almost vanished. This is when the smokey flavor has been absorbed into the sauce.

This sauce can be kept in the fridge for a couple of weeks & used with all sorts of dishes from Meat to Fish or even served to give a boost of freshness to a vegetarian dish. This is particularly nice with with my Picanha Recipe or my Tri Tip Recipe.

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