Chop it. Shake it. Love it.
Restaurant-quality chimichurri in under a minute. No cooking skills required.
Chop fresh parsley
Grab a handful of fresh flat-leaf parsley — about a cup's worth — and give it a rough chop on a cutting board. Don't worry about making it perfect. Rustic is the way to go.
Pro tip
Use flat-leaf (Italian) parsley, not curly. It has more flavour and the right texture for chimichurri.
Add Chimi-Shake mix & olive oil
Drop your chopped parsley into the jar, add our signature Chimi-Shake spice blend, and pour in good quality olive oil. The blend already has everything you need — garlic, oregano, chilli, vinegar crystals, and salt.
Pro tip
Use extra virgin olive oil for the best flavour. The better the oil, the better the chimichurri.
Shake, rest, and serve
Seal the jar tightly and give it a vigorous shake for about 30 seconds. Let it rest for a minute so the flavours meld together, then spoon it generously over your food.
Pro tip
Chimichurri gets even better after 10 minutes. Make it ahead if you can — the flavours deepen beautifully.
