A Singaporean Mum

There’s something magical about a good chimichurri — fresh, tangy, garlicky, and able to transform even the simplest dish. I’ve been making this coriander version on repeat because it’s so easy and unbelievably versatile. A quick chop, mix, and it’s ready to drizzle over grilled meats, seafood, veggies, or even warm flatbread. Sometimes the simplest sauces really are the best.

Here’s how I do it!

Ingredients

1 pack coriander, finely chopped

3 cloves fresh garlic, minced

3 tbsp red wine vinegar

Olive oil (enough to loosen into a sauce)

Salt, to taste

Method

1. Prep the Herbs

• Finely chop the coriander and place it into a mixing bowl.

2. Add the Aromatics

• Add the freshly minced garlic to the chopped coriander.

3. Build the Sauce

• Pour in the red wine vinegar, then add olive oil until the mixture becomes a loose, spoonable sauce.

4. Season

• Add salt to taste and adjust the acidity or oiliness as needed.

5. Mix Well

• Stir everything together until evenly combined.

6. Serve

• Serve with grilled meats, seafood, roasted vegetables, or even flatbread!