Be whisked away to the wide-open spaces of Argentina’s Pampas with the new Chimichurri spice. The Basque name refers to the versatility of its use and the array of ingredients, depending on regions, family traditions and the individual cook. This perfect blend of herbs and spices makes the ultimate accompaniment for all grilled or roasted meats, poured over freshly cooked BBQ creations or used as a zingy marinade before cooking.
Not just for the carnivore in us, but also delicious used in many vegetarian dishes.
For 250 g meat or vegetables, mix 3 tbsp. of the blend with 1/3 cup olive oil and 1 tbsp. of red wine vinegar or lemon juice.
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