Chimichurri originated in the 19th-century as a staple among the gauchos (South American cowboys) of Argentina and Uruguay. The tangy, uncooked sauce was invented to season and preserve meat cooked over open fires. The exact origin of the word "chimichurri" remains hotly debated, with several different theories surrounding its name. The most widely accepted linguistic theory is that it derives from the Basque word tximitxurri, which roughly translates to "a hodgepodge" or a mixture of several things. A large wave of Basque immigrants settled in Argentina and Uruguay in the 19th century.

Our Original recipe is crafted with…

• Fresh parsley
• Olive oil
• Vinegar
• Garlic
• Chili flakes
• Black Pepper
• Oregano
• Salt

Russo's chimichurri does not contain gluten or any dairy product

Russo’s chimichurri does not contain any animal products. 

Chimichurri’s flavor profile evolves over time as its ingredients cause a natural slow pickling/fermenting process. The ‘fresh’ stage lasts about 2 to 3 weeks when refrigerated, and about 7 days if not. For the best experience, we recommend consuming within 3-4 months and be kept in cool dry place. This allows you to enjoy both the fresh flavor and depth that develops as it continues to ferment.

The flavor of our chimichurri naturally evolves over time as it ferments. If you'd like it to ferment more quickly, simply leave it out of the fridge, as it follows a similar process to kimchi. To slow down fermentation and preserve its fresh taste, store it in your refrigerator.

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