Chimichurri first appeared in Argentinian and Uruguayan cuisines. Nowadays most Latin American countries have a version. To be authentic mix our blend with finely chopped Parsley, add olive or rapeseed oil and a couple of chopped garlic cloves. Adding a finely chopped red chilli is optional. It is lovely when spooned over any grilled or barbecued meat, fish or vegetables. A bit herby, a bit tangy, a bit spicy...Lovely.