shake · herb sauce
NATIONAL AWARD WINNERPrep 5 minCedarroom Chimichurri
Independent adaptation of a publicly published Michelle Bernstein recipe. Not affiliated with, sponsored by, or endorsed by Michelle Bernstein.
Michelle Bernstein's Cedarroom Chimichurri, from the published recipe.
Ratio
Ingredients
- Parsley — 1/4 cup coarsely chopped (15 g)
- Red Wine Vinegar — 3 Tbsp (45 ml)
- Garlic — 4 large cloves minced (2 1/2 Tbsp)
- Oregano — 2 Tbsp fresh leaves (6 g)
- Red Pepper — 2 tsp (4 g)
- Salt — 1/2 tsp kosher (3 g)
- Pepper — 1/4 tsp (0.5 g)
- Olive Oil — 1/2 cup (120 ml)
Method
- Pour to the lines in order (bottom → top): Red Wine Vinegar, Olive Oil.
- Add finishing notes: Parsley, Garlic, Oregano, Red Pepper, Salt, Pepper.
- Cap the jar and shake until emulsified.
Keep this recipe
Tonight you'll cook it. The jar remembers it.
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.
1 kitchen · 0 stars · 1 national award
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First run is small.
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Provenance
Miami chef working Latin and Argentine-influenced cuisine; James Beard Best Chef: South. Formerly Michy’s; later projects include Sweet Liberty and Café La Trova collaborations.
Originally published as Traditional Chimichurri (Food & Wine).
More from this kitchenFAQ
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 Food & Wine / Michelle Bernstein (published as “Traditional Chimichurri (Food & Wine)”). Full citation lives in Provenance.