Inspired By...

Hailing from the countrysides of Argentina and Uruguay, this bright, zesty sauce is traditionally used on asado, South American grilled meat. There are a few theories about how Chimichurri got its name. One is that it’s a derivative of the Basque word Tximitxurri, which loosely translates to "hodgepodge.” Another (less reliable?) is that the sauce was the invention of Jimmy Mc Curry, a 19th century Irish soldier who fought alongside indigenous troops for Argentinian independence. Regardless, a squeeze of Herby Chimichurri brightens up any plate.

Our Version...

We’ve stuck to a pretty traditional Argentinian recipe, blending finely chopped parsley and oregano with punches of vinegar, chili flakes, and salty capers. It's all brought together with a combination of olive and sunflower oil. 

How to Use it...

You can't go wrong sticking with tradition by drizzling it on grilled steak or chicken, but we also love it squeezed into a warm pot of rice or pasta. It also makes a great marinade for roasted salmon, or salad dressing for crunchy greens.

Try our Chimichurri Shrimp Scampi or Chimi-Grilled Chicken Salad.