Chimichurri is a fresh, herb-loaded condiment from Argentina. Traditionally made with parsley, garlic, vinegar, olive oil, and spices. It's the secret weapon for BBQs, grilled meats, roasted veg, and basically anything that needs a flavour punch.

Say it with us: chee-mee-CHU-ree.

Fun to say. Even better to eat.

Simple.

We make our chimichurri by hand, in small batches, using:

- Spray-free herbs from the Sunshine Coast

- Hand-chopped garlic

- Extra virgin olive oil (no seed oils ever)

- Red wine vinegar

- Sea salt

- Pepper

- Zero preservatives

We don’t cut corners, and you can taste the difference.

Yes and yes!

Our Chimichurri is naturally vegan, gluten-free, and loaded with real ingredients your gut will love.

Not unless you want it to be.

Our Chimmi & Co blend is bold and zesty, not blow-your-head-off spicy. It’s got attitude, not aggression. Want more heat? Add a chilli and live your truth.

Nope! Chimichurri is fresh, not fermented.

It’s made with raw herbs, garlic, vinegar, and oil. It develops deeper flavour after a day or two, but there’s no fermentation involved.

Absolutely not.

We use extra virgin olive oil only, because it’s better for your body and your BBQ. No canola, no vegetable oil, no thanks.

Unopened, it’s good for several months chilled.

Once opened, keep it in your fridge or pantry and eat within 6-8 weeks. (It probably won’t last that long.)

Up to you. Just like the old ketchup debate, pantry or fridge. Your chimmi, your choice.

It’s made fresh with no preservatives, so keep it will keep longer in the fridge, but our parents would always keep it in the pantry. Just remember to give it a stir before each use to emulsify the flavours.

If you're storing our chimichurri in the fridge, because we use only extra virgin olive oil, the olive oil will set at the top of the jar, simply take it out of the fridge and let it reach room temperature and give it a good old stir before lathering it up on your food.

Nope.

Our Chimichurri is 100% preservative-free and made fresh. That’s why it can live in the pantry or in the fridge once opened. Please note, when stored in the fridge, the extra virgin olive oil will solidify at the top. This is completely normal and aids in preserving the parsley. When planning to use your chimichurri, simply take it out of the fridge and let it come back to room temperature before using it.

Oh, where do we start…

- Slather it on steak (classic)

- Spoon it over grilled chicken or fish

- Swirl it into eggs or roasted veggies

- Dab it over your mash potatoes (ohh so good)

- Spread it on burgers or sangas

- On your charcuterie board with some cold meats and crackers

- Dip with crusty bread + a glass of Malbec

Basically, put it on anything you’d feed a mate.

Our recipe is inspired by tradition and made with the same obsession we grew up with around smoky Argentinian asados. It’s got all the soul, with a bit of Sunshine Coast kick.

Two lifelong mates.

Both named Diego. Both born in Argentina. Both obsessed with footy, fire, and flavour. Now based on the Sunshine Coast, they’re hand-making chimichurri that pays tribute to their roots, without the junk.

We used to grow and make our own chimichurri with our homegrown parsley for our own use, but as we have ramped up production, we now source locally grown parsely on the Sunshine Coast and source other ingredients locally wherever possible. We only use the good stuff, no mass production, no fillers.

Hell yes.

We love working with gourmet grocers, butchers, delis, and BBQ legends across Australia.

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Let’s talk flavour.

Yes!

We offer fast shipping across Australia. Your chimmi arrives safe, and flavour-ready.

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