On the jar: Glassbench Chimichurri
shake · herb sauce
★ STARRED KITCHENPrep 5 minChimichurri
Independent adaptation of a publicly published Jun Tanaka recipe. Not affiliated with, sponsored by, or endorsed by Jun Tanaka.
Chimichurri from a starred kitchen.
Ratio
Ratio by volume: Cumin 3 ml, Smoked Paprika 3 ml, Sherry Vinegar 50 ml, Olive Oil 100 ml
Cumin 3 mlSmoked Paprika 3 mlSherry Vinegar 50 mlOlive Oil 100 ml
Ingredients
- Parsley — 30 g
- Oregano — 10 g
- Garlic — 5 g
- Cumin — 2.5 ml
- Green Chile — 15 g
- Smoked Paprika — 2.5 ml
- Shallot — 12 g
- Anchovy — 8 g
- Sherry Vinegar — 50 ml
- Olive Oil — 100 ml
- Pepper — 0.5 g
- Salt — 2 g
Method
- Pour to the lines in order (bottom → top): Cumin, Smoked Paprika, Sherry Vinegar, Olive Oil.
- Add finishing notes: Parsley, Oregano, Garlic, Green Chile, Shallot, Anchovy.
- Cap the jar and shake until emulsified.
Provenance
Jun Tanaka works in French-Mediterranean / London at The Ninth; credentials include Michelin 1* (The Ninth, London).
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 in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Jun Tanaka / Great British Chefs (presa Ibérica) (published as “Chimichurri”). Full citation lives in Provenance.