Black Garlic Chimichurri Sauce

Black Garlic Chimichurri Sauce

You didn’t think chimichurri sauce could get much better, right? Try adding soft, umami-rich black garlic and you might change your mind. Of course, the classic Argentinian sauce is perfect as it is but if you want to add a little twist then try making it with on elf my favourite ingredients.

Black garlic adds a sweetness, almost like a sticky balsamic-vinegar touch – it’s delicious. If you don’t have black garlic, simply replace it with fresh garlic cloves or a little less as fresh garlic is a lot punchier. Of course it won’t last be the same but it will still be completely delicious. Use it as a marinade for meat and fish or slather it over barbecued meat, fish and veggies.

Black Garlic Chimichurri Sauce

Black Garlic Chimichurri Sauce

5 from 2 votes
Course: SaucesCuisine: ArgentinianDifficulty: Easy


Prep time



Black garlic adds a sweetness, almost like a sticky balsamic-vinegar touch to this classic Argentinian sauce – it’s delicious.


  • 1 large shallot, finely diced

  • 1 red jalapeño, deseeded & finely chopped

  • 1/2 cup red wine vinegar

  • 1 tsp sea salt

  • 5 black garlic cloves (or 3-4 fresh cloves)

  • 1/2 cup coriander, finely chopped

  • 1/2 cup flat-leaf parsley, finely chopped

  • 1 tbsp dried oregano

  • 3/4 cup extra-virgin olive oil


  • Combine the shallot, chillies, red wine vinegar and sea salt in a bowl. Squeeze the black garlic out of it’s skin and mix with the ingredients in the bowl.
  • Stir in the fresh and dry herbs then whisk in the oil using a fork. Taste for seasoning and add more salt if you think it needs it.

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