Wednesday 2 May 2018


Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

It's a quick recipe from me today!
Ramadan is approximately two weeks away and that means I have two weeks of shooting new recipes.
I've done this for the past few years. Shooting all my Ramadan recipes beforehand just makes posting blog content in the blessed month so much easier. I hope you guys are excited - I have lots of refreshing drinks coming your way along with tacos, cheesecakes, churros and my new favourite pasta bake.
Today though, we are focusing on chimichurri. It's an uncooked sauce which comes from Argentina and Uruguay. I especially love it during the warmer months as the main ingredient (fresh herbs) is abundantly available in the shops.
I made my chimichurri with fresh parsley today but have used fresh coriander in the past which works just as well. The other ingredients are very classic: garlic, olive oil, red wine vinegar and dried oregano. I did however, throw in a few green chillies to spice the sauce up. Feel free to leave them out, if you want!
Finally, how is this chimichurri served? Well, in the photos above, I served it as dip with roast chicken wings. It makes a great topping on cooked meats especially steak or anything on the barbecue. You could even use it to baste meat on the barbecue or one of my favourite options - as a salad dressing. The possibilities are endless!

A Simple List of Ingredients:
1. Fresh Parsley
2. Garlic
3. Green Chillies
4. Olive Oil
5. Dried Oregano
6. Salt and Black Pepper
7. Red Wine Vinegar

Bismillah, let's begin!

Let's begin with the chopping!

Starting with 30g Fresh Parsley - basically a small bunch. Chop it up really fine.

You can also use the same amount of fresh coriander here if you're not a parsley fan. I never used to be but having been converted recently. 

Put the chopped parsley into a mixing bowl.

Then, finely chop:
3 Garlic Cloves, peeled
2 Green Chillies

Add the garlic and chillies to the bowl. You can leave the chillies, if you don't want a spicy chimichurri.

Now that the chopping is done, all we do is throw in the rest of the ingredients.

Starting with olive oil. Pour in 100ml Olive Oil. For a thicker chimichurri, add less.

For more herb goodness, add in 3/4 teaspoon Dried Oregano.

Sprinkle in plenty of Salt and Black Pepper, to taste.

Finally, red wine vinegar. You can also use balsamic vinegar.

Pour in 2 tablespoons Red Wine Vinegar.

And, that's it!

All we do now is stir.

Let the sauce sit for 10 minutes then taste it. Adjust the seasoning, if needed.

Use the chimichurri straight away or let it sit for a few hours or overnight in the fridge. This helps the flavours get to know each other and get stronger.

Today, I decided to serve my chimichurri as a dip with roasted chicken wings. It's also great as a topping for steak or a grilled chicken breast.

Repeat as needed, all Summer long.


the classic South American herb sauce.

Prep Time: About 15 minutes.
Cook Time: None!
Serves: About 4 people.


30g Fresh Parsley, finely chopped
3 Garlic Cloves, peeled and finely chopped
2 Green Chillies, finely chopped (optional)
100ml Olive Oil (less for a thicker sauce)
3/4 teaspoon Dried Oregano
Salt and Black Pepper, to taste
2 tablespoons Red Wine Vinegar

So easy!
Put all the ingredients into a bowl and mix. Let it sit for 10 minutes before using. Taste and adjust the seasoning, if needed. For even better flavour, chill for 24 hours and then use.

How can I use chimichurri?

  • As a dip
  • As a salad dressing
  • As a baste for meat on the barbecue
  • As a topping for cooked meat

Keep me in your duas please, and enjoy your chimichurri!

Assalamu alaikum wa rahmatullahi wa barakatuhu!

Spice Enthusiast
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