Chimichurri

Name: Chimichurri
Prep time: 10 min
Total time: 10 min
Yield: 650 ml
Cuisine: Latin
Ingredients: 240 ml Parsley; 240 ml Oregano; 19 g Garlic; 240 ml Olive Oil; 120 ml White Wine Vinegar; 5 ml Chile Flake; 3 Bay Leaf; salt, to taste Salt

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

Chimichurri from a national-award-winning chef.

Ratio

Parsley 240 mlOregano 240 mlOlive Oil 240 mlWhite Wine Vinegar 120 mlChile Flake 5 ml

Ingredients

Parsley — 240 ml
Oregano — 240 ml
Garlic — 19 g
Olive Oil — 240 ml
White Wine Vinegar — 120 ml
Chile Flake — 5 ml
Bay Leaf — 3 each
Salt — salt, 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

Jose Garces works in Latin American / Spanish; credentials include James Beard Best Chef: Mid-Atlantic 2009.

Adapted from a Jose Garces recipe (Jose Garces / CBS This Morning The Dish (Rural Society skirt steak)).

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 Jose Garces / CBS This Morning The Dish (Rural Society skirt steak) (published as “Chimichurri”). Full citation lives in Provenance.