blend · herb sauce
★ STARRED KITCHENPrep 10 minGlasscourt Chimichurri
Independent adaptation of a publicly published Paul Ainsworth recipe. Not affiliated with, sponsored by, or endorsed by Paul Ainsworth.
Chimichurri from a starred kitchen.
Ratio
Ingredients
- Parsley — 120g flat leaf parsley
- Cilantro — 120g coriander
- Oregano — 30g fresh oregano
- Garlic — 2 cloves of garlic, micro-planed
- Chile — 1 tsp chilli flakes (5 ml)
- Cumin — 1 tsp ground cumin (5 ml)
- Olive Oil — 160g olive oil
- Cider Vinegar — 120g cider vinegar
- Salt — fine salt (2 g)
- Lemon Juice — a splash of lemon if needed
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.
Companion jar
Glasscourt 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 · 9 stars · 2 national awards
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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
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.
More from this kitchenFAQ
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 Paul Ainsworth / Panzer's (English asparagus feature) (published as “Chimichurri Dressing”). Full citation lives in Provenance.