Chimichurri

Name: Chimichurri
Prep time: 5 min
Total time: 5 min
Yield: about ¾ cup (200 ml)
Cuisine: Latin
Ingredients: 1/2 bunch of parsley, finely chopped (30 g) Parsley; 1/4 bunch of oregano, finely chopped (10 g) Oregano; 1 garlic clove, finely chopped Garlic; 1/2 tsp cumin seeds, crushed (2.5 ml) Cumin; about 1 chile (15 g) Green Chile; 1/2 tsp smoked paprika (2.5 ml) Smoked Paprika; about ½ shallot (12 g) Shallot; about 2 fillets (8 g) Anchovy; about 3 Tbsp (50 ml) Sherry Vinegar; about 6 Tbsp (100 ml) Olive Oil; about ¼ tsp (0.5 g) Pepper; about ¼ tsp (2 g) Salt

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

FINISHING SAUCE · IBERICO PORK & GRILLED MEATS

In the published recipe, this is the finishing sauce for Iberico pork presa. The same recipe pairs it with Red Pepper Puree, the salsa.

The finishing sauce from Tanaka's Iberico pork presa.

On the jar

CHIMICHURRI

Method: shake
Yield: about ¾ cup
Ingredients: 12
Jar batch: 1.7× recipe

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Ratio

OLIVE OIL 100 mlSHERRY VINEGAR 50 ml

Ingredients

Parsley1/2 bunch of parsley, finely chopped (30 g)
Oregano1/4 bunch of oregano, finely chopped (10 g)
Garlic1 garlic clove, finely chopped
Cumin1/2 tsp cumin seeds, crushed (2.5 ml)
Green Chileabout 1 chile (15 g)
Smoked Paprika1/2 tsp smoked paprika (2.5 ml)
Shallotabout ½ shallot (12 g)
Anchovyabout 2 fillets (8 g)
Sherry Vinegarabout 3 Tbsp (50 ml)
Olive Oilabout 6 Tbsp (100 ml)
Pepperabout ¼ tsp (0.5 g)
Saltabout ¼ tsp (2 g)

Method

Pour to the lines in order (bottom → top): OLIVE OIL, SHERRY VINEGAR.
Add by count: 1 BUNCH PARSLEY, ¾ BUNCH OREGANO, 1½ GREEN CHILES, ¾ SHALLOT, 3½ FILLETS ANCHOVY.
Season to finish: GARLIC (1½ cloves), CUMIN (about ¾ tsp), SMOKED PAPRIKA (about ¾ tsp), PEPPER (to taste), SALT (to taste).
Cap the jar and shake until emulsified.

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4 kitchens · 2 stars · 4 national awards

Chimichurri★ STARRED KITCHENOn the jar: CHIMICHURRI
Wild Garlic Chimichurri★ STARRED KITCHENOn the jar: WILD GARLIC
Salsa VerdeNATIONAL AWARD WINNEROn the jar: SALSA VERDE
ChimichurriNATIONAL AWARD WINNEROn the jar: CHIMICHURRI

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Provenance

Jun Tanaka works in French-Mediterranean / London at The Ninth; credentials include Michelin 1* (The Ninth, London).

Adapted from a Jun Tanaka recipe (Jun Tanaka / Great British Chefs (presa Ibérica)).

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 1.7× 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 Jun Tanaka / Great British Chefs (presa Ibérica) (published as “Chimichurri”). Full citation lives in Provenance.

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