Chimichurri

Name: Chimichurri
Prep time: 10 min
Total time: 10 min
Yield: 130 ml
Cuisine: Latin
Ingredients: 50 ml Olive Oil; 2.5 ml Red Pepper; 30 ml Red Wine Vinegar; 25 g Shallot; 3 g Garlic; 10 g Oregano; 20 g Parsley; flaky sea salt, to taste Salt; freshly ground, to taste Pepper

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

Chimichurri from a starred kitchen.

Ratio

Olive Oil 50 mlRed Pepper 3 mlRed Wine Vinegar 30 ml

Ingredients

Olive Oil — 50 ml
Red Pepper — 2.5 ml
Red Wine Vinegar — 30 ml
Shallot — 25 g
Garlic — 3 g
Oregano — 10 g
Parsley — 20 g
Salt — flaky sea salt, to taste
Pepper — freshly ground, to taste

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

Russell Brown works in Modern British / seafood at Sienna; credentials include Michelin 1* (Sienna, Dorchester, 2010-2013).

Adapted from a Russell Brown recipe (Russell Brown / Great British Chefs).

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 Russell Brown / Great British Chefs (published as “Chimichurri”). Full citation lives in Provenance.