Chimichurri is an herb and oil-based sauce that’s very popular in Argentina and Uruguay which usually accompanies grilled meats. The composition of Chimichurri can vary, but is always dominated by parsley.
Our blend, consisting of herbs and dry spices, assimilates the best of all regional versions of Chimichurri. Parsley is dominant, but the flavours of oregano and dry shallots, alongside a pinch of chilies are notable.
To make a quick Chimichurri, simply add the following to the dry blend: wine vinegar, olive oil and salt. This home-made Chimichurri is a wonderful accompaniment for grilled meats, such as beef and lamb or even grilled fish. Because of its hint of acidity, this sauce can be used as a marinade for chicken or pork brochettes, and also makes an excellent salad dressing. Add a bit of the spice blend to your potato salad or make a flavourful dip using yogurt or mayonnaise.
Ingredients: parsley, granulated garlic, chilies, oregano, shallots.