Pork Chimichurri

July 13, 2017
Prep time

You know those recipes that make everyone think you’re a rockstar in the kitchen… but actually you’re not? Yip… chimichurri┬áis one of those!

Whether you are chilling on the deck around a BBQ in the summer, or huddled over the stove on a miserable winter’s afternoon… this recipe is packed with flavours that are diabolically good… and the perfect accompaniment to a really good bit o’ Freedom Farms pork.

Click here to view this recipe as a PDF.


  • 2 Cups
    fresh Italian parsley leaves, tightly packed
  • 3
    medium garlic cloves, peeled and smashed
  • 1/4 Cup
    fresh oregano leaves, tightly packed (or 4 tsp dried oregano)
  • 1/4 Cup
    red wine vinegar
  • 1/2 Teaspoon
    red pepper flakes
  • 1/2 Teaspoon
    smoked paprika
  • 1/2 Teaspoon
    flaky salt
  • Freshly ground black pepper
  • 1 Cup
    really good extra virgin olive oil


  1. Chop all the herbs finely.

  2. Combine with all remaining ingredients in a mortar and pestle (or food processor).

  3. Season to taste.

  4. Bang this on top of some BBQ'd Freedom Farms pork.