I picked up some new flavours to try after reading a few recipes online.

This South American Chimichurri dry spice blend traditionally hails from Argentina and is a balanced blend composed of parsley, basil, thyme, coriander, cumin, oregano, smoked paprika, garlic, salt and pepper.

Yes, I know I could have pulled out my mortar and pestle and ground it myself but easier this way.

Apparently a great accompaniment to pork.

Going to be interesting.

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If the blend is anything like the "original" wet mix then pork is a no brainer as is lashings of it on skirt steak cooked over charcoal.

Ive seen hundreds of recipes for Chimichurri.....seems to be lots of different ways to make it.
I make it whenever I smoke a brisket, my recipe here if your interested. I use fresh oregano and use more than the recipe says. Add Chilli to taste.

INGREDIENTS
1 LARGE BUNCH PARSLEY
3 TABLESPOONS ONION
8 CLOVES GARLIC
5 TABLESPOONS WATER
5 TABLESPOONS WHITE VINEGAR
1 TEASPOON SALT
1 TEASPOON DRIED OR 2 FRESH OREGANO
½ – 1 TEASPOONS HOT PEPPER FLAKES..OR 2 SMALL TOBASCO CHILLIS
½ TEASPOON FRESH GROUND PEPPER
1 CUP VIRGIN OLIVE OIL

METHOD
BLEND ALL IN BLENDER OR FOOD PROCESSOR