PANTRYFLEX

blend · herb sauce

NATIONAL AWARD WINNERPrep 10 min

Ironrail Chimichurri

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

Ratio by volume: Parsley 240 ml, Oregano 240 ml, Olive Oil 240 ml, White Wine Vinegar 120 ml, Red Pepper Fla 5 ml
Parsley 240 mlOregano 240 mlOlive Oil 240 mlWhite Wine Vinegar 120 mlRed Pepper Fla 5 ml

Ingredients

  • Parsley1 cup chopped parsley (240 ml)
  • Oregano1 cup chopped oregano (240 ml)
  • Garlic1 Tbsp chopped garlic plus 2 whole cloves (blended with vinegar) (19 g)
  • Olive Oil1 cup extra virgin olive oil (240 ml)
  • White Wine Vinegar1/2 cup white wine vinegar (120 ml)
  • Red Pepper Fla1 tsp chile flake (5 ml)
  • Bay Leaf3 bay leaves
  • Saltsalt, to taste

Method

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

Companion jar

Ironrail Chimichurri wants a blender — make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 6 stars · 3 national awards

First run is small.

Leave an email and we’ll hold a jar with its companions on it.

Provenance

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

Originally published as Chimichurri.

More from this kitchen

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 — its companion jar is below.

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