Chimichurri is an incredibly versatile sauce that can be used both as a cooking and a condiment sauce. It pairs beautifully with meats, chicken, fish, and even vegetables. You can use it as a marinade, drizzle it on as a topping, or even mix it into a salad dressing. It also makes an excellent alternative to ketchup on burgers or sausages. For a twist, mixing it with cream cheese creates a rich, flavourful dip with a spicy kick. Chimichurri can even add a bold, zesty punch to a Bloody Mary, giving it a unique depth of flavour. The possibilities are endless!

Chimichurri originates from Argentina and has been a staple of Argentine and Uruguayan cuisine for centuries. While the exact date of its invention is unknown, it is believed to have been created in the 19th century by gauchos (Argentine cowboys) who used it as a sauce to accompany their grilled meats (asado).The name “chimichurri” has uncertain origins, with some theories suggesting it comes from the Basque word “tximitxurri” (meaning “a mix of things”), while others believe it was named after an Irish or English immigrant who created the sauce. Regardless of its origin, chimichurri remains an essential part of Argentine food culture, known for its fresh, boldflavours and versatility in cooking