From Buenos Aires to Mexico City
Basil and cilantro and jalapeño, oh my! Hailing from Argentinian and Mexican roots, with a kick of garlic for good measure. This zesty, green herb sauce is brimming with basil, cilantro, and a hint of mint.
Pair with lamb and other meats, chicken, shrimp -- or liven up your veggies, grains, or pastas. Or, simply spread on crackers with (or without) cheese. Let your imagination take it from there. Remember: Cooking is an art as much as a science.
All the ingredients in Freak Flag Organics pestos are USDA certified organic, simply because they are freaks about flavor, about sustainable farming, and about leaving our planet a better place than how we found it.
- 6.75 oz jar
- USDA Certified Organic, All natural ingredients
- No preservatives, artificial coloring, or flavors
- Vegetarian, Dairy Free
- Gluten Free, Nut & Soy Free
- By Freak Flag Organics / Made in the USA
Ingredients: yogurt* (whole milk*, non-fat milk*, cultures), onion*, cilantro*, basil*, spinach, apple cider vinegar*, brown rice syrup*, garlic*, jalapeño peppers*, sea salt, natural peppermint extract* (alcohol*, water, peppermint oil*, natural glycerin). Contains Milk. *Organic ingredient
~ Available for Local Next Day Delivery \ Not eligible for return once opened
CHIMI-VERDE is a mixture of spices, loosely based on the famous Argentine sauce, Chimichurri, which has a mixed history itself. Chimichurri was probably first mixed together by gauchos (cowboys) who used it to flavor their meat prepared over open fires.
Depending on who you believe, the name chimichurri comes from the Basque country word tximitxurri, meaning “a mixture of several things in no particular order”, or from a modification of “Jimmy’s curry”. In the ladder case, the eponymous Jimmy was a 19th Century Irishman or Englishman who was either a meat trader or a freedom fighter, according to various myths. Because his name was difficult for Argentines to pronounce, “Jimmy’s Curry” got turned into chimichurri.
Here are some uses to try:
- Brush it onto kebabs after grilling
- Dab a spoonful onto fresh tacos
- Use as a tangy dressing for veggies or pastas
- Great with seafood and shellfish dishes
- See BON! for recipe inspirations (coming soon)