PANTRYFLEX

blend · herb sauce

★ STARRED KITCHENPrep 10 min

Ironbend Chimichurri

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

Chimichurri from a starred kitchen.

Ratio

Ratio by volume: Olive Oil 50 ml, Red Pepper 3 ml, Red Wine Vinegar 30 ml
Olive Oil 50 mlRed Pepper 3 mlRed Wine Vinegar 30 ml

Ingredients

  • Olive Oil — 50ml
  • Red Pepper — 1/2 tsp chilli flakes (2.5 ml)
  • Red Wine Vinegar — 30ml
  • Shallot — 1, finely diced
  • Garlic — 1 clove, smashed and covered in boiling water for 5 minutes
  • Oregano — 10g, leaves only
  • Parsley — 20g flat-leaf, leaves only
  • Salt — flaky sea salt, to taste
  • Pepper — freshly ground, to taste

Method

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

Companion jar

Ironbend 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 · 3 stars · 4 national awards

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First run is small.

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Provenance

Russell Brown works in Modern British / seafood at Sienna; credentials include Michelin 1* (Sienna, Dorchester, 2010-2013).

Originally published as Chimichurri.

Adapted from a Russell Brown recipe (Russell Brown / Great British Chefs).

More from this kitchen

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?

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 Russell Brown / Great British Chefs (published as “Chimichurri”). Full citation lives in Provenance.

Companion jar