Chimichurri

Name: Chimichurri
Prep time: 10 min
Total time: 10 min
Yield: about 2 cups (450 ml)
Cuisine: Latin
Ingredients: about 2¼ bunches (120 g) Parsley; about 2½ bunches (120 g) Cilantro; about 1½ bunches (30 g) Oregano; 2 cloves of garlic, micro-planed Garlic; 1 tsp chilli flakes (5 ml) Chile; 1 tsp ground cumin (5 ml) Cumin; ¾ cup (176 ml) Olive Oil; ½ cup (120 ml) Cider Vinegar; about ¼ tsp (2 g) Salt; a splash of lemon if needed Lemon Juice

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

DRESSING · ENGLISH ASPARAGUS & BURRATA & GRILLED MEATS

In the published recipe, this is the dressing for English asparagus.

The dressing from Ainsworth's English asparagus.

On the jar

CHIMICHURRI

Method: blend
Yield: about 2 cups
Ingredients: 10

Blender sauce. Cook from the recipe

Ratio

Chile 5 mlCumin 5 mlOlive Oil 176 mlCider Vinegar 120 ml

Ingredients

Parsleyabout 2¼ bunches (120 g)
Cilantroabout 2½ bunches (120 g)
Oreganoabout 1½ bunches (30 g)
Garlic2 cloves of garlic, micro-planed
Chile1 tsp chilli flakes (5 ml)
Cumin1 tsp ground cumin (5 ml)
Olive Oil¾ cup (176 ml)
Cider Vinegar½ cup (120 ml)
Saltabout ¼ tsp (2 g)
Lemon Juicea splash of lemon if needed

Where it sits

One of 143 herb sauces in the catalog, with 10 ingredients against a median of 8.

Its fat to acid ratio is 1.5:1, higher than 12% of the catalog’s herb sauces (median 2.8:1), a sharper mix for the category.

The acid here is cider vinegar and lemon juice. In this category chefs also reach for red wine vinegar (34 recipes), white wine vinegar (17), and lime juice (8).

The fat here is olive oil. In this category chefs also reach for grapeseed oil (6 recipes) and canola oil (6).

Method

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

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Companion jar

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 · 7 stars · 2 national awards

ChimichurriNATIONAL AWARD WINNEROn the jar: CHIMICHURRI
Chimichurri Argentin★★★ KITCHENOn the jar: CHIMICHURRI
Chimichurri★ STARRED KITCHENOn the jar: CHIMICHURRI
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Paul Ainsworth works in Modern British / Cornish at Paul Ainsworth at No. 6; credentials include Michelin 1* (Paul Ainsworth at No. 6, Padstow).

Originally published as Chimichurri Dressing.

Adapted from a Paul Ainsworth recipe (Paul Ainsworth / Panzer's (English asparagus feature)).

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?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. 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 Paul Ainsworth / Panzer's (English asparagus feature) (published as “Chimichurri Dressing”). Full citation lives in Provenance.

Companion jar