Chimichurri

This Ain’t Your Abuela’s Chimichurri – Meet the Tony B Remix

We took the bold, herb-packed punch of traditional Argentinian chimichurri and gave it the Tony B treatment. Think: fresh parsley and garlic dancing with a fiery kiss of chili, a splash of acid, and a finish so smooth it could talk its way out of traffic. This version brings live fire flavor to the forefront, with a twist that leans smoky, spicy, and straight-up addictive.

Perfect for steak, grilled veggies, or even just dipping crusty bread — this chimichurri doesn’t sit on the sidelines. It stars on the plate.

Ingredients

• 1/2 Cup Olive Oil
• 1/2 (40g) Cup Chopped Parsley
• 2 Tbsp (22g) Red Wine Vinegar
• 4 Cloves (18g) Minced Garlic
• 1 Tbsp (10g) Banger Seasoning
• 3/4 tsp Oregano
• 1/2 tsp Chili FLakes
• 1 tsp Lemon zest or 1/2 tsp Lemon Juice

Direcions

1. Finely chop parsley and garlic then add to a bowl
2. add Olive oil, Vinegar, Banger, Oregano, Chili and lemon to bowl
3. mix well and store in frig for up to 4-5 days. 
   
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