Hand blended from smoked sweet paprika, black pepper, parsley, garlic, basil, lemon peel, oregano, thyme, and Aji Amarillo.
Recommended Use: Grilled meats in Argentina are often served with a pesto-like sauce called a Chimichurri. To make this sauce, combine 1/2 cup of Chimichurri Seasoning with 1/2 cup Olive Fusion U.P. Olive Oil, 1/4 white vinegar, 1/4 cup water, and a squeeze of fresh lemon juice. Refrigerate for at least 8 hours but up to several days.