Chimichurri is best known as a steak sauce, but it's one of the most versatile condiments in the fridge. Here's how to get more out of a jar of CHIMMY'S Chimichurri.
As a marinade
Coat chicken thighs, bavette steak or lamb shoulder in chimichurri and leave to marinate for at least 30 minutes (up to 4 hours in the fridge for deeper flavour) before grilling, roasting or barbecuing. Try it in our Chimichurri Chicken Wraps or Bavette Steak Salad.
As a spread or butter
Mix softened butter with chimichurri and a pinch of sea salt for an instant flavoured butter — delicious on a warm baguette. See our Chimichurri Butter Baguette recipe.
As a dressing base
Blend chimichurri with Greek yoghurt for a quick sauce for fish, or with tinned white beans and orange juice for a smoky purée — as in our Charred Broccoli Steaks recipe.
As a glaze
Combine chimichurri with miso paste and a little maple syrup to glaze roasted vegetables, as in our Miso Aubergine recipe.
As a breakfast topper
A spoonful on a bacon and egg bap adds instant freshness — try our Bacon & Egg Bap recipe.
As a bolognese or lasagne addition
Our Smoky BBQ Chimichurri is also a great addition to a bolognese sauce or lasagne for extra depth.
For the full collection of recipes, visit our Recipes hub.
