From Michelle Bernstein's kitchen · Michy's, Miami
shake · herb sauce
NATIONAL AWARD WINNERCedarroom Chimichurri
From a national-award-winning chef
Ratio
RED WINE VIN 45OLIVE OIL 120
Ingredients
- PARSLEY15 g
- RED WINE VIN45 ml
- GARLIC20 g
- OREGANO6 g
- RED PEPPER4 g
- SALT3 g
- PEPPER0.5 g
- OLIVE OIL120 ml
Method
- Pour to the lines in order (bottom → top): RED WINE VIN, OLIVE OIL.
- Add finishing notes: PARSLEY, GARLIC, OREGANO, RED PEPPER, SALT, PEPPER.
- Cap the jar and shake until emulsified.
Provenance
Miami chef working Latin and Argentine-influenced cuisine; James Beard Best Chef: South. Formerly Michy’s; later projects include Sweet Liberty and Café La Trova collaborations.
Originally published as Traditional Chimichurri (Food & Wine).
More from this kitchen →FAQ
Can this go in a shake jar?+
Yes — it passes the shake-fit checks and can occupy a jar column.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Food & Wine / Michelle Bernstein (published as “Traditional Chimichurri (Food & Wine)”). Full citation lives in Provenance.