PAMPA- Chili Garlic Chimichurri

Chimichurri is the sauce that makes everything off the grill taste better — and this version gets a Filipino-Argentine twist from PAMPA- chili garlic oil. Fresh herbs, garlic, and a bright hit of acid come together with PAMPA- for a punchy, glossy sauce in minutes.

No cooking required, it makes about a cup, and it keeps in the fridge for days.

Why chili garlic oil belongs in chimichurri

Traditional chimichurri relies on raw garlic and chili flakes. PAMPA- gives you both — roasted, mellowed, and already infused into oil — so the sauce tastes deeper and less sharp, with built-in crunch and umami. It's a shortcut that actually improves the original.

What you'll need

• 3 tbsp PAMPA- chili garlic oil
• 1 cup parsley, finely chopped
• 2 tbsp cilantro, chopped
• 2 tbsp red wine vinegar
• 2 tbsp olive oil
• Juice of ½ lemon
• Salt and black pepper, to taste

How to make it

1. Combine all the ingredients in a bowl.
2. Mix thoroughly.
3. Let it sit for 15 minutes before serving, so the flavours come together.

What to serve it with

• Grilled steak
• Chicken
• Seafood
• Roasted vegetables

Chef's tip

The longer it sits, the better it gets — the flavours marry together as it rests. Make it ahead and let it develop for an hour or more if you can.

Frequently asked questions

How long does it keep?
Stored in an airtight container in the fridge, it stays fresh for up to 4–5 days. Bring it to room temperature before serving.

Is it spicy?
With the Spicy & Garlicky jar it has a pleasant warmth. For a garlic-forward, no-heat chimichurri, use Simply Garlicky instead.

Is it vegan?
Yes — it's completely plant-based, just like PAMPA- itself.