Chimichurri Dressing

Name: Chimichurri Dressing
Prep time: 10 min
Total time: 10 min
Yield: 450 ml
Cuisine: Latin
Ingredients: 120 g Parsley; 120 g Cilantro; 30 g Oregano; 10 g Garlic; 5 ml Chile; 5 ml Cumin; 176 ml Olive Oil; 120 ml Cider Vinegar; 2 g Salt; a splash of lemon if needed Lemon Juice

Independent adaptation of a publicly published Paul Ainsworth recipe. Not affiliated with, sponsored by, or endorsed by Paul Ainsworth.

Chimichurri from a starred kitchen.

Ratio

Chile 5 mlCumin 5 mlOlive Oil 176 mlCider Vinegar 120 ml

Ingredients

Parsley — 120 g
Cilantro — 120 g
Oregano — 30 g
Garlic — 10 g
Chile — 5 ml
Cumin — 5 ml
Olive Oil — 176 ml
Cider Vinegar — 120 ml
Salt — 2 g
Lemon Juice — a splash of lemon if needed

Method

This sauce needs a blender — the jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

Provenance

Paul Ainsworth works in Modern British / Cornish at Paul Ainsworth at No. 6; credentials include Michelin 1* (Paul Ainsworth at No. 6, Padstow).

Adapted from a Paul Ainsworth recipe (Paul Ainsworth / Panzer's (English asparagus feature)).

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces.

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 Paul Ainsworth / Panzer's (English asparagus feature) (published as “Chimichurri Dressing”). Full citation lives in Provenance.