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Argentina's greatest contribution to the condiment world. Made here, made properly.
Bright curly parsley, raw apple cider vinegar, and extra virgin olive oil — the foundation of a real chimichurri, built for both the grill and the fridge raid. Spicy garlic, a hit of heat, and herbs that change with the season. No cilantro. Ever. The Great Cilantro Divide is real and we've taken a position.
Use it before the fire hits the meat as a marinade, or cold as a finishing sauce. Use it on roasted cauliflower, grain bowls, grilled fish, or a Tuesday night burger. It genuinely doesn't matter — this sauce makes things taste better.
Great with:
• Grilled meats, fish, and roasted vegetables
• Drizzled over grain bowls or stirred into hummus
• As a marinade or a finishing sauce — both work
Pro tip: Keep it cold and give it a minute to come to temperature before serving — the olive oil will solidify slightly in the fridge, which is a sign of quality, not a flaw.
Argentina's greatest contribution to the condiment world. Made here, made properly.
Bright curly parsley, raw apple cider vinegar, and extra virgin olive oil — the foundation of a real chimichurri, built for both the grill and the fridge raid. Spicy garlic, a hit of heat, and herbs that change with the season. No cilantro. Ever. The Great Cilantro Divide is real and we've taken a position.
Use it before the fire hits the meat as a marinade, or cold as a finishing sauce. Use it on roasted cauliflower, grain bowls, grilled fish, or a Tuesday night burger. It genuinely doesn't matter — this sauce makes things taste better.
Great with:
• Grilled meats, fish, and roasted vegetables
• Drizzled over grain bowls or stirred into hummus
• As a marinade or a finishing sauce — both work
Pro tip: Keep it cold and give it a minute to come to temperature before serving — the olive oil will solidify slightly in the fridge, which is a sign of quality, not a flaw.