Chimichurri Spice Blend
Ab CHF 10.–
Chimichurri Seasoning Argentinian sauce base for the asado: stir with olive oil and a little vinegar/lemon juice – the fastest sauce, always to hand and damn addictive.
· Category: Spice blend (chimichurri)
· Taste: herby-fresh, garlicky; peppery note, mild to medium heat
· Use: classically stirred into a sauce with olive oil + vinegar/lemon; with steak, grilled vegetables, baked potatoes; for marinades & vinaigrettes
· Format: 35 g jar; 500 g stand-up pouch
· Award: Great Taste Award 2026, official listing
My tip: Stir 2 tbsp seasoning with 6 tbsp olive oil and 2 tbsp red wine vinegar, leave to infuse for 30 min; round off with lemon juice and a little salt.
Origin & Story
Chimichurri originally comes from the cuisine of Argentina and Uruguay, where it is traditionally served with the classic asado – that is, grilled meat. The exact origin of the name is still unclear today, but the aromatic combination of parsley, garlic, oregano and chilli has long become established worldwide. I based my Chimichurri Seasoning on exactly this original recipe – authentic and uncomplicated for you at home in the kitchen.
Highlights
My Chimichurri Seasoning impresses through the harmonious combination of fresh herbs with aromatic seasoning. Parsley and oregano provide the herby base, complemented by garlic, onion and thyme for aromatic depth. Tellicherry pepper and green jalapeño (approx. 8,000 SHU) provide a pleasant, balanced heat. The medium-fine texture allows direct use as a dry blend or stirred into a classic sauce with oil and vinegar. I developed this personal recipe exclusively and make it only at Manufaktur Funke – the exact recipe remains my secret.
Quality
I process all ingredients personally at my Manufaktur Funke in small batches, fresh by hand – of course with no additives or technical aids.
The best spices have always inspired me to create new dishes. Only the best is good enough to reach the very top – for you, in your kitchen. 100% natural. Just the way I use it myself, every day.
Tip from Tobias Funke
For my perfect chimichurri, I stir the seasoning with high-quality olive oil, a dash of red wine vinegar and a little fresh lemon. After 30 minutes of infusing, the aromas come into their own – perfect with steak, grilled vegetables or potatoes. Especially in summer or with really good grilled meat, you actually need nothing but good pyramid salt or Havasno sea salt flakes. Even so, there's always a chimichurri sauce on my table, because I simply love that extra kick.
Recommended use
-
Perfect for grilled beef, especially steaks
-
Ideal with grilled vegetables or baked potatoes
-
For quickly seasoning marinades and vinaigrettes
-
For stirring up an authentic chimichurri sauce
Recipe idea
Chimichurri Seasoning
View recipe
Origin / Ingredients
Flor de Sal, parsley, garlic, Tellicherry pepper, onion, thyme, oregano, green jalapeño.
All ingredients are processed with craftsmanship, 100%, at Manufaktur Funke.
Storage
Store in a dry place, away from light. Reseal well after opening.
Awarded one star at the Great Taste Awards, the world's most important food competition.
Ingredients
Portuguese flor de sal, parsley, garlic, oregano, coriander, onion, Tellicherry pepper, lemon, Jalapeno green chilli, Birds Eye chilli
Additional information
| Weight | 0.09 kg |
|---|
You may also like…
-
Rösti Spice Blend
CHF 10.– Add to cart -
Havsnø Sea Salt Flakes
Ab CHF 12.– Select options This product has multiple variants. The options may be chosen on the product page -
Whole Black Malabar Pepper
Ab CHF 16.– Select options This product has multiple variants. The options may be chosen on the product page -
Druid Smoked Salt
Ab CHF 20.– Select options This product has multiple variants. The options may be chosen on the product page
Reviews