Turn any BBQ into an asado! This vibrant Argentinian chimichurri is a zingy, herby, garlicky sauce with a touch of chilli and vinegar brightness—perfect for finishing steaks, sausages, grilled chicken, veggies and… pretty much everything.
Why you’ll love it
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Classic Argentinian flavour: parsley, oregano, garlic, vinegar, a hint of heat
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Ready to use as a finishing sauce, marinade or dressing
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Crafted in New Zealand for peak freshness
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Elevates weeknight dinners and weekend BBQs in seconds
How to use (chef-y but easy)
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Finish: spoon over steak, choripán, roast veg or fried eggs
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Marinate: mix 2 Tbsp chimichurri + 1 Tbsp olive oil, coat meat/veg, rest, grill
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Dress: whisk with a splash of olive oil for a quick salad vinaigrette
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Dip: swirl into mayo or yoghurt for instant chimichurri dip
Heat level: mild-to-medium, more “zing” than burn.
Storage: refrigerate after opening.