PANTRYFLEX

shake · herb sauce

★★★ KITCHENPrep 5 min

Andean Chimichurri

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

Fresh herb finish for fish, chicken, and vegetables.

Ratio

Ratio by volume: Water 200 ml, Salt 15 ml, Chile 10 ml, Balsamic 56 ml, Olive Oil 125 ml
Water 200 mlSalt 15 mlChile 10 mlBalsamic 56 mlOlive Oil 125 ml

Ingredients

  • Water — 200 gr d'eau (200 ml)
  • Salt — 1 c. à soupe de gros sel (15 ml)
  • Garlic — 1/2 tête d'ail
  • Parsley — 1 tasse à café de persil haché (15 g)
  • Oregano — 1 tasse à café d'origan haché (10 g)
  • Chile — 2 petites c. à café de piments secs moulus (10 ml)
  • Balsamic — 60 gr de vinaigre balsamique (56 ml)
  • Olive Oil — 125 ml d'huile d'olive extra vierge

Method

  1. Pour to the lines in order (bottom → top): Water, Salt, Chile, Balsamic, Olive Oil.
  2. Add finishing notes: Salt, Garlic, Parsley, Oregano.
  3. Cap the jar and shake until emulsified.

Keep this recipe

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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.

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Provenance

Mauro Colagreco works in Mediterranean / garden-driven at Mirazur; credentials include Michelin 3* (Mirazur, Menton).

Originally published as Chimichurri Argentin.

Adapted from a Mauro Colagreco recipe (Mauro Colagreco / France Inter On va déguster).

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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 Mauro Colagreco / France Inter On va déguster (published as “Chimichurri Argentin”). Full citation lives in Provenance.

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