PANTRYFLEX

shake · herb sauce

NATIONAL AWARD WINNERPrep 5 min

Glasscrest Chimichurri

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

Chimichurri from a national-award-winning chef.

Ratio

Ratio by volume: Olive Oil 240 ml, Sherry Vinegar 30 ml, Sorghum 30 ml, Lemon Juice 15 ml
Olive Oil 240 mlSherry Vinegar 30 mlSorghum 30 mlLemon Juice 15 ml

Ingredients

  • Mint — 1 bunch mint (25 g)
  • Parsley — 1 bunch parsley (30 g)
  • Tarragon — 1 bunch tarragon (15 g)
  • Shallot — 2 shallots (minced)
  • Olive Oil — 1 cup olive oil (240 ml)
  • Sherry Vinegar — 2 Tbsp sherry vinegar (30 ml)
  • Sorghum — 2 Tbsp sorghum (30 ml)
  • Salt — Salt to taste
  • Lemon Juice — lemon juice to taste

Method

  1. Pour to the lines in order (bottom → top): Olive Oil, Sherry Vinegar, Sorghum, Lemon Juice.
  2. Add finishing notes: Mint, Parsley, Tarragon, Shallot, Sorghum, Salt.
  3. Cap the jar and shake until emulsified.

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You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.

3 kitchens · 0 stars · 3 national awards

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Provenance

Jeremiah Langhorne works in Appalachian / Mid-Atlantic at The Dabney; credentials include James Beard Best Chef: Mid-Atlantic 2018 (The Dabney).

Originally published as Mint Chimichurri.

Adapted from a Jeremiah Langhorne recipe (Jeremiah Langhorne / CBS The Dish).

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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?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Jeremiah Langhorne / CBS The Dish (published as “Mint Chimichurri”). Full citation lives in Provenance.

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