What Is Chimichurri (and Why It Deserves a Spot at Every BBQ)

Let’s get this out of the way first, it's pronounced “chee-mee-CHU-ree.” Say it loud, say it proud, then slather it on your steak and never look back.

So what exactly is chimichurri?

At its core, chimichurri is a fresh herb sauce from Argentina, made from parsley, garlic, vinegar, olive oil, and spices. But that’s like saying Messi’s just a footballer, it’s technically true, but it misses the magic.

Chimichurri isn’t just a sauce. It’s a ritual. It’s the soul of the asado (that’s an Argentinian BBQ, mate). It’s what gets spooned over steaks, swirled into eggs, dragged through crusty bread, and handed around the table as the fire crackles and the beers flow.

Born of Fire and Flavour

Our version? It's straight outta the fire pit (not really, but you get it)
We make it the old-school way: by hand, with spray-free herbs from the Sunshine Coast. No preservatives. No seed oils. Just extra virgin olive oil, red wine vinegar, garlic, and attitude.

Every jar is made with the same obsessive energy as an Argentinian football fan during penalties. Because chimichurri deserves passion. It deserves boldness. And once you taste the real deal, your taste buds will never be the same.