The Maas Clinic Coriander Chimichurri

This delicious coriander chimichurri is fantastic with steak, fish and chicken – especially so if the protein has been BBQd. You can also enjoy the chimichurri with eggs, or as a snack over crackers. Our go-tos are the Naturitas gluten free dairy free cassava crackers.

Health benefits: this coriander chimichurri recipe can lend the body a helping hand when processing a gentle heavy metal detox. At The Maas Clinic we are fans of a moderate approach to detoxing. Gently and successfully is our approach. NB: an intense quick detox is a large ask for the body, we do not – as a rule – recommend ‘hard and fast’ detoxes to our clients.

Serves Approx 8 - 10 portions

Prep time 15 mins

Cook time No applicable


100g coriander

100g parsley

1 tomato (seeds scooped out)

1/2 tsp sea salt or Himalayan rock salt

1 clove fresh crushed garlic or 1 tsp garlic powder

2 tsp apple cider vinegar or red wine vinegar (ACV is preferable if you have it)

250ml olive oil

1/4 squeezed lemon

Zest of one lemon

1 tsp chilli flakes

1/4 tsp wild honey (optional)

A note on ingredients: wherever possible we recommend using organic ingredients, as they will not add to the body’s toxic load via pesticides. In particular, when grating the zest of a lemon, it’s advisable to do so only when the lemon is organic. Similarly, table salt, otherwise known as iodised salt, is not advisable. We recommend using sea salt or Himalayan rock salt only.


  • Chop all green herbs finely by hand, texture is great so don’t worry about precision
  • Add in the oils, vinegar, garlic, chilli flakes, salt, lemon and honey to a mixing bowl
  • Mix all ingredients together for a few minutes ensuring everything is well combined
  • Taste and fine tune the flavour to your preference – NB: over 1 – 2 days the flavours will become deeper, be mindful of this when making flavour adjustments
  • Place in an airtight glass container and refrigerate for 1 hour before consuming – if you can wait that long!

Enjoy x