A favorite among purists, this family take on a time-honored tradition perfectly complements beef, wild game, seafood and vegetables. Or try it on its own with fine breads and savories.
Gauchos and sophisticated porteños alike know that a great steak needs more than just salt– it needs chimichurri. But not just any chimi. For a very special meal in 1968, Mom needed to conjure a chimi that would delight a demanding group of diners, both refined and traditional. This classic, authentic recipe did the trick, making my Mom’s first dinner at her future in-law’s estancia one they would always remember.
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