Chimichurri sauce hails from Uruguay and Argentina. It’s commonly made with olive oil, red wine vinegar, garlic, red pepper flakes, finely chopped fresh herbs like parsley, cilantro, or oregano. Throughout Argentina and South America, it’s served as a marinade or dipping sauce for grilled meats like chicken, steak, or lamb and fish. 

Our take on the tangy & zingy sauce is made with parsley, cilantro, aleppo pepper, & red wine vinegar. Additionally, we've added some green olives for their rich salty and savory flavors. This dressing goes great with beef or chicken, but pairs equally well with roasted vegetables!

Keep refrigerated