THE ORIGINAL CHIMICHURRI TEAM
WHO ARE WE?
Hello there, this is Pablo, Joanne and Ringo!
The founding team of Pablo Kim's Chimichurri.
We are a small business based in Southern California
I’m the grill-obsessed founder behind this sauce. I started making chimichurri for weekend asados, sharing jars with neighbors and friends. Over time, this little habit turned into a calling.
OUR HUMBLE BEGINNINGS
HOW DID IT ALL START?
Pablo has always been known among friends and family as a master of the grill. It wasn’t uncommon for friends to drop by with ingredients in hand, eager for him to prepare an authentic Argentinian BBQ, always accompanied by his signature chimichurri sauce.
During the summer, Pablo found himself grilling nearly every weekend. In Argentina, barbecues—or "asados"—are more than just meals; they’re all-day social gatherings where friends and family come together to prepare, cook, eat, and enjoy each other's company for hours.
Amid countless BBQs and picnics, Pablo kept hearing the same question: "Can I buy some of your chimichurri?" At first, he thought nothing of it. But as more people kept asking, he realized something was missing—there was no fresh chimichurri readily available. And with that realization, Pablo Kim's Chimichurri was born!
YEARNING FOR CONNECTION & COMMUNITY
WHY DID IT START?
In Argentina, asados (barbecues) are more than just meals—they’re a cherished tradition, especially in warmer months, where friends and family gather to cook, eat, and connect. Despite economic and political challenges, Argentina’s culture of togetherness remains a source of pride and joy.
Asados start early, with fire preparation over mate and pastries like bizcochitos or facturas. As the day unfolds, meat cooks slowly while people chat and relax. More guests arrive, and once the food is ready, meals stretch for hours, beginning with smaller cuts like offal while larger cuts continue to grill.
The slow-cooked nature of an asado fosters meaningful conversations and deep connections. Longing for that sense of community, I (Pablo) wanted to bring a piece of it to the U.S.—sharing the warmth and tradition of connection through food.
100% ALL NATURAL PREMIUM INGREDIENTS
WHAT GOES IN (OUR) CHIMI?
Only the good stuff. We start with fresh parsley and garlic, balance it with chili and paprika, add a splash of vinegar for brightness, and round it out with premium oils. The result is vibrant, clean, and alive with flavor. No preservatives, no fillers, nothing you can’t pronounce.
We also believe what goes around your chimichurri matters too. That’s why we use glass jars and metal lids instead of plastic — a choice that’s better for you, better for the planet, and better for the next meal you’ll share. Sustainability is part of our recipe.
YEARNING FOR CONNECTION & COMMUNITY
WHAT DOES THAT MEAN?
Our Chimichurri does NOT contain any ingredients that cannot be found in any regular kitchen. As such, it is preserved through pickling.
When refrigerated, it stays fresh for 4-5 weeks after being made. Since each jar is handcrafted with care, we ensure the highest quality and dedication in every batch.
While chimichurri is safe at room temperature, pickling speeds up, creating a richer, aged flavor. Once aged, we recommend enjoying it within 6 months.
In Argentina, chimichurri is traditionally eaten aged, but we let you choose—fresh or fermented, the experience is yours!
TRUE BUSINESS OF SERVICE
OUR PURPOSE
Our purpose is simple: to give you the flavor that turns any meal into a moment worth sharing. Every jar of chimichurri is an invitation for you to gather your friends, sit down with family, and enjoy food the way it was meant to be enjoyed — together.
You deserve sauces made with fresh ingredients, clean flavors, and care you can taste. With Pablo Kim’s Chimichurri, you’re not just adding something to your plate — you’re creating space for connection, laughter, and memories around the table.
Because in the end, it’s not about us. It’s about you, your loved ones, and the joy of sharing food that actually excites you.
MY PERSONAL JOURNEY
A WORD FROM PABLO
Food has always been my way of connecting with people. I want every jar of chimichurri we make to feel like an invitation: to gather, to laugh, to share, and to turn a meal into an experience. If it makes you pause and say, “This is so good”, then we’ve done our job.
And because food should be fun, here’s a little secret: I’m still waiting for the day someone makes chimichurri ice cream. Garlic ice cream exists — why not chimi? If you make it, please send me a pint. I’ll be first in line with a spoon.