On the jar: Pearlhall Chimichurri
shake · herb sauce
★ STARRED KITCHENPrep 5 minOldstead Chimichurri
Independent adaptation of a publicly published Tommy Banks recipe. Not affiliated with, sponsored by, or endorsed by Tommy Banks.
Chimichurri from a starred kitchen.
Ratio
Ingredients
- Parsley — 15 g
- Chives — 15 g
- Chervil — 15 g
- Wild Garlic — 50 g
- Chile Pulp — 5 g
- Pickled Onion — 15 g
- Capers — 10 g
- Tomato Ponzu — 10 ml
- White Wine Vinegar — 10 ml
- Rapeseed Oil — 70 ml
Method
- Pour to the lines in order (bottom → top): Tomato Ponzu, White Wine Vinegar, Rapeseed Oil.
- Add finishing notes: Parsley, Chives, Chervil, Wild Garlic, Chile Pulp, Pickled Onion.
- Cap the jar and shake until emulsified.
Provenance
Tommy Banks works in Modern British / farm-to-table at The Black Swan at Oldstead; credentials include Michelin 1* (The Black Swan at Oldstead).
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 in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Tommy Banks / James Martin Chef (miso-glazed monkfish) (published as “Oldstead Chimichurri”). Full citation lives in Provenance.