Chimichurri Makes Its Move

Bright in color and flavor, chimichurri is stepping up its presence on menus, as chefs are drawn to its herb-forward profile and discovering its versatility. Chimichurri can deliver a sense of modernity to new spins on marinades, sauces, finishes and dips.

Chefs participating in Kitchen Collaborative 2026, the recipe ideation program from Flavor & The Menu and Summit F&B, had the opportunity to tap its growing appeal courtesy of Chimichurri SRP from SupHerb Farms, one of this year’s sponsors. Among the brand’s signature culinary pastes, Chimichurri SRP features a tangy and herbaceous flavor profile with crushed red pepper for an added kick.

In addition to Chimichurri Steak Frites Flatbread, selected as one of this year’s Kitchen Collaborative winners, many other entries featuring Chimichurri SRP demonstrate how its impactful flavor—and the operational ease of the product—can spark culinary innovation. Here are seven examples featuring chimichurri that fit multiple menu categories, from composed entrées to sandwiches to appetizers.

Flank & Flora

Chef: Robert Bayette, Corporate Chef, Hubspoke Kitchen/Wayback Burger

Description: Detroit-style pizza featuring grilled flank steak marinated in chimichurri, layered with charred red onions and a blend of brick cheese and mozzarella. After baking, it’s finished with fresh chimichurri and grilled pineapple and served with a watermelon-mint seltzer.

Flavor Story: A balance of smoky, herbaceous, rich and slightly sweet flavors.

Chef Reflections: “I’m always looking at an ingredient and thinking how else I can use it. The chimichurri is a good example. It works great as a marinade and still holds its color and flavor when you use it to finish a dish.”

Chimichurri Chicken Wings

Chef: Ben Whittington, Int’l Sr. Culinary Manager, GoTo Foods International

Description: Crispy chicken wings—whether baked, fried or smoked—are tossed in chimichurri sauce.

Flavor Story: The herbs, acid and slight heat of the chimichurri sauce complement the crispy texture of the wings.

Chef Reflections: “I’ve never seen a chimichurri chicken wing flavor before. It’s great to use it in an uncommon but still familiar application. The Chimichurri SRP coated the wings nicely and was super easy to work with.”

Aji Amarillo Sausage Vesuvio Mac & Cheese

Chef: Jeffrey Meyer, VP Culinary & Purchasing, Macaroni Grill

Description: Pasta dish featuring sausage and peppers bound together with a creamy cheese sauce base of provolone and mozzarella, elevated with chimichurri. Toasted panko on top and fresh broccoli provide texture and pop.

Flavor Story: A spicy, savory fusion with a rich dairy profile.

Chef Reflections: “I wanted to take a classic dish and add some South American flavors. The chimichurri sauce mounted into the cream sauce base very easily without separating.”

Honey Butter Biscuit Pollack Po’ Boy

Chef: Ryan Smith, Director of Culinary, Elior North America

Description: A classic po’ boy sandwich with crispy pollock, a housemade slaw with chimichurri, housemade chile crisp–infused pickles and charred lemon aïioli.

Flavor Story: Nostalgic comfort food with a bright, modern, globally inspired edge.

Chef Reflections: “This sandwich is inspired by the New Orleans po’ boy tradition and the bold, herbaceous flavors of Argentine chimichurri. The chimichurri slaw was so well received, we are adding it to our salad bar menu and offering it as a side with our entire sandwich menu.”

Chorizo-Stuffed Chimichurri Meatloaf

Chef: Chef “Jay Z” Ziobrowski, Corporate R&D Chef, Morrison Healthcare

Description: Meatloaf mixed with chimichurri, egg, panko, sautéed onions, Cotija and cheddar, served with chorizo links, roasted red peppers or poblanos, cheddar and sauteéd spinach.

Flavor Story: Comfort food leveled up with a Latin influence.

Chef Reflections: “The chimichurri has great flavor and replaces the traditional seasonings in meatloaf to make it Latin. This can be served as an entrée for dinner or a sandwich for lunch.”

Chimichurri Mojo-Marinated Chicken & Bubble Waffle

Chef: Tiffany Sawyer, Corp. Sr. Director, Culinary & Beverage, Magna Hospitality

Description: Chicken is marinated for 24 hours in a chimichurri mojo spiked with a little cinnamon, then battered and fried for a crispy crunch. It’s served with a bubble waffle with maple syrup infused with guajillo chiles.

Flavor Story: The iconic chicken-and-waffles brunch dish gets a global spin with Latin flavors and the Asian-rooted bubble waffle.

Chef Reflections: “SupHerb Farms has cornered the market on prepared herbs that have bright, clean flavors. The chimichurri is an amazingly convenient item when culinary labor and skill may not allow for extended chopping. This is one I take on my road shows.”

Seared Foie Gras over Stewed Red Lentils and a Bistro Crostini

Chef: Marco Suarez, Director of Culinary, Tropical Smoothie Café

Description: Toasted bistro bread is topped with red lentils stewed with mirepoix and chicken stock and crowned with a generous slice of seared foie gras. The dish is finished with a bright chimichurri sauce and a light drizzle of lemongrass hoisin.

Flavor Story: In this refined, chef-driven small plate, the richness of the premium centerpiece protein is balanced by earthy lentils and the brightness of the vibrant chimichurri.

Chef Reflections: “The SupHerb Farms Chimichurri SRP is outstanding.”

Click here to learn more about SupHerb Farms’ Chimichurri SRP and other culinary pastes and products for foodservice operations.