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Green Chimichurri

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Proprietary Blend

Global Flavor

A tangy, garlicky, and herbaceous blend, this explosive South American sauce is perfect for grilled steaks or kebabs, as a marinade, or to drizzle over bread.

Pour the entire packet into a bowl or mason jar with olive oil & red wine vinegar using the simple recipe included on the packet, for a quick but delicious marinade, dressing or dip.

Voted the "Best Chimichurri in a Hurry" in the Better Homes & Gardens 2024 Food Awards!

Please Note: This product is packaged in a Packet that is larger than our standard Flatpack. This larger sized Packet does not qualify for Free Flatpack Shipping.

Packet $7.99

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Staff Tips & Tricks

To make the Chimichurri sauce, add entire packet to bowl or mason jar.
Add 1/3 cup warm water and stir to rehydrate.
Add 1/2 cup olive oil and 1/3 cup red wine vinegar, stir well and serve.
For a spicier sauce, add a pinch of chile flakes.
Makes approx. 1 cup and lasts for 2 weeks in the fridge.

Ingredients

Parsley, garlic, sea salt, chiles, shallots, pepper, oregano, lemon.

Spice Highlights

Processing

ground

Taste Notes

tangy, garlic, herbaceous

Perfect For

grilled steaks, kebabs

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OMG - this is good!

Marinated sirloin steak strips in some for 2 days. My daughter, who is not a steak eater and anytime I have steak for dinner she makes a EW face, actually said "mom, this is really good. I like this.". And she went for more steak!
This is good on chicken and pork One night I pan fried 2 garlic naans, both sides, placed sliced garden tomatoes on top, sprinkled with just a little Oaxaca cheese, put it under the broiler just for a couple of minutes, then finished it by adding little Chimichurri sauce. There was nothing left!

Green Chimichurri Mix

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These spices are great, fresh, great for all sorts of dishes.

My new, go to condiment

This is so addictive. I use it frequently: eggs, vegetables, etc. I'm an aspiring vegetarian, so it's good on so much. Just the right kick and wang. I'm glad I found it

Chimichuri

Love the chimichuri dried spice pack. I do rehydrate it with olive oil and vinegar. I also add a squeeze of garlic paste , basil paste , salt and lemon paste . It’s a great base to make your own.

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Green Chimichurri

Staff Tips & Tricks

Ingredients

Spice Highlights

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