Chimichurri pampeano is a mix of herbs and spices which can be used as the base for marinades or as a coat for meats. It is a very popular condiment in Argentina, where it's an essential part of Argentinian asados, a typical local social barbecue based event. It is made using parsley, garlic,oregano, coriander, salt and chilli.
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Our chef tips byChef Jean Jacques Bernat
Just as intense and pungent as a dance of tango, make this chimichurri into a sauce by using: 2 table spoons of chimichurri, olive oil, and white balsamic vinegar or lemon juice, depending on your personal taste. Devilishly delicious, this sauce is highly recommended!