How to Make Roasted Garlic Chimichurri (You’ll Want to Put It on Everything)

Because I looked at a whole bulb of garlic and thought… “Why not?”

I’m a sucker for buying random ingredients simply because they catch my eye. Sometimes they sit in the fridge looking at me for a week while I work out what on earth I’m going to do with them. Other times, they accidentally become one of my favourite recipes.

This was one of those happy accidents.

I love a classic chimichurri, but as I was roasting garlic for something else, I had one of those “I wonder what would happen if…” moments. Turns out, what happens is you get all the fresh, punchy flavour of traditional chimichurri, but with little pockets of sweet, buttery roasted garlic running through it.

Needless to say, I’ll be making it like this from now on.

The only downside is you’ll find yourself looking for excuses to put it on absolutely everything. Chicken? Yes. Steak? Obviously. Chips? Don’t judge me.

Why roast the garlic?

Fresh garlic gives chimichurri its signature kick.

Roasted garlic, on the other hand, goes all soft, sweet and almost creamy. It takes away that sharp raw bite and replaces it with a mellow richness that makes the whole sauce feel a little more luxurious.

I still add one fresh clove because life’s too short for bland chimichurri.

Ingredients

• 1 large bunch flat-leaf parsley, finely chopped
• 1 whole bulb of roasted garlic
• 1 fresh garlic clove, finely minced
• 3 spring onions, finely sliced
• 1 red chilli, finely chopped
• 1 tbsp dried oregano
• 2 tbsp red wine vinegar
• 120ml extra virgin olive oil
• Sea salt and black pepper

Method

Roast the garlic

Slice the top off a whole bulb of garlic, drizzle with a little olive oil, wrap it in foil and roast at 190°C (170°C fan) for around 35–40 minutes until it’s beautifully soft – or put it in the air fryer on roast.

Leave it to cool before squeezing the cloves out. It’s oddly satisfying.

Chop everything by hand

Could you throw it all into a food processor?

Of course.

Should you?

Personally, I wouldn’t.

Chimichurri is supposed to have texture. I want to see the parsley, little flecks of chilli and bits of garlic rather than ending up with something that looks like it’s been through a lawnmower.

Mix

Add everything to a bowl, pour over the vinegar and olive oil and give it a really good stir.

Season generously with sea salt and black pepper.

Then do what I always do…

Taste it.

Then probably add another pinch of salt.

The hardest part…

Leave it alone.

I know.

It tastes brilliant straight away, but after a few hours—or even better, overnight—the flavours settle down, become friends and generally get on with each other much better.

What to serve it with

This week I spooned it over grilled chicken with charred chard and Parmesan, and it disappeared alarmingly quickly.

It’s also brilliant with:

• Steak
• Lamb
• Grilled prawns
• Roasted vegetables
• New potatoes
• Crusty bread (because sometimes bread is just a vehicle for sauce)

Joanne’s Note

I’m convinced some of the best recipes happen because you bought something on a whim.

So if you’ve got a random ingredient lurking in the fridge that made you think, “Ooh… that looks interesting,” don’t overthink it.

Sometimes the best recipes start with absolutely no plan at all.

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