Chimichurri

Name: Chimichurri
Prep time: 5 min
Total time: 5 min
Yield: about 2 cups (480 ml)
Cuisine: Latin
Ingredients: ½ cup minced yellow onion (120 ml) Onion; ½ cup chopped fresh flat-leaf parsley leaves (120 ml) Parsley; 1 Tbsp chopped fresh oregano (15 ml) Oregano; 1 tsp finely grated or minced garlic (5 ml) Garlic; 1½ tsp kosher salt (7.5 ml) Salt; 1 tsp freshly ground black pepper (5 ml) Pepper; ½ tsp red pepper flakes (2.5 ml) Red Pepper Fla; 1 cup extra-virgin olive oil (240 ml) Olive Oil; ½ cup red wine vinegar (120 ml) Red Wine Vinegar

Independent adaptation of a publicly published Greg Denton & Gabrielle Quiñónez Denton recipe. Not affiliated with, sponsored by, or endorsed by Greg Denton & Gabrielle Quiñónez Denton.

FINISHING SAUCE · GRILLED STEAK & ASADO & VEGETABLES

A finishing sauce for grilled steak & asado & vegetables.

The Dentons' chimichurri.

On the jar

CHIMICHURRI

Method: shake
Yield: about 2 cups
Ingredients: 9
Jar batch: 0.7× recipe

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Ratio

OLIVE OIL 240 mlRED WINE VIN 120 ml

Ingredients

Onion½ cup minced yellow onion (120 ml)
Parsley½ cup chopped fresh flat-leaf parsley leaves (120 ml)
Oregano1 Tbsp chopped fresh oregano (15 ml)
Garlic1 tsp finely grated or minced garlic (5 ml)
Salt1½ tsp kosher salt (7.5 ml)
Pepper1 tsp freshly ground black pepper (5 ml)
Red Pepper Fla½ tsp red pepper flakes (2.5 ml)
Olive Oil1 cup extra-virgin olive oil (240 ml)
Red Wine Vinegar½ cup red wine vinegar (120 ml)

Method

Pour to the lines in order (bottom → top): OLIVE OIL, RED WINE VIN.
Add by count: ½ ONION, ½ BUNCH PARSLEY.
Season to finish: OREGANO (about 1 Tbsp), GARLIC (½ clove), SALT (about 1 tsp), PEPPER (about ¾ tsp), RED PEPPER FLA (about ¼ tsp).
Cap the jar and shake until emulsified.

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4 kitchens · 5 stars · 1 national award

ChimichurriNATIONAL AWARD WINNEROn the jar: CHIMICHURRI
Chimichurri Argentin★★★ KITCHENOn the jar: CHIMICHURRI
Chimichurri★ STARRED KITCHENOn the jar: CHIMICHURRI
Chimichurri★ STARRED KITCHENOn the jar: CHIMICHURRI

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Provenance

Greg Denton & Gabrielle Quiñónez Denton works in Argentine-inspired / wood-fire Pacific Northwest at Ox; credentials include James Beard Best Chef: Northwest 2017 (Ox).

Originally published as Ox Chimichurri.

Adapted from a Greg Denton & Gabrielle Quiñónez Denton recipe (Greg & Gabrielle Quiñónez Denton / Around the Fire (Epicurious reprint)).

FAQ

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?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 0.7× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Greg & Gabrielle Quiñónez Denton / Around the Fire (Epicurious reprint) (published as “Ox Chimichurri”). Full citation lives in Provenance.

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