shake · herb sauce
NATIONAL AWARD WINNERPrep 5 minPeninsula Chimichurri
Independent adaptation of a publicly published Francis Mallmann recipe. Not affiliated with, sponsored by, or endorsed by Francis Mallmann.
Francis Mallmann's Peninsula Chimichurri, from the published recipe.
Ratio
Ingredients
- Water — 1 cup (salmuera) (240 ml)
- Salt — 1 Tbsp coarse (18 g)
- Garlic — 1 head, cloves peeled
- Parsley — 1 cup packed flat-leaf (60 g)
- Oregano — 1 cup fresh leaves (30 g)
- Red Pepper — 2 tsp (4 g)
- Red Wine Vinegar — 1/4 cup (60 ml)
- Olive Oil — 1/2 cup (120 ml)
Method
- Pour to the lines in order (bottom → top): Water, Red Wine Vinegar, Olive Oil.
- Add finishing notes: Salt, Garlic, Parsley, Oregano, Red Pepper.
- Cap the jar and shake until emulsified.
Keep this recipe
Tonight you'll cook it. The jar remembers it.
You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.
1 kitchen · 0 stars · 1 national award
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Provenance
Argentine open-fire cook and author of Seven Fires; international grilling authority with restaurants including Garzón in Uruguay and Los Fuegos projects. James Beard cookbook nominee lineage.
Originally published as Chimichurri.
More from this kitchenFAQ
Can this go in a shake jar?
Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.
What do the quantities mean?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Seven Fires / NY Mag (Francis Mallmann) (published as “Chimichurri”). Full citation lives in Provenance.