Chimichurri

Name: Chimichurri
Prep time: 10 min
Total time: 10 min
Yield: about 1¼ cups (320 ml)
Cuisine: Latin
Ingredients: 2/3 bunch (40 g) Parsley; 2/3 bunch (40 g) Cilantro; 2/3 bunch (40 g) Scallion; 1/3 cup (80 ml) Lemon Juice; 2 1/2 Tbsp (37.5 ml) Red Wine Vinegar; 2/3 tsp (1.5 g) Cumin; 1/3 tsp chile flake (0.7 g) Red Pepper; 1/3 tsp Mexican (0.5 g) Oregano; 2 cloves Garlic; 1 cup (240 ml) Olive Oil; to taste ~1 teaspoon Salt

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

FINISHING SAUCE · CARNE ASADA & GRILLED MEATS

In the published recipe, this is the finishing sauce for carne asada.

Thomas Bille's chimichurri for carne asada.

On the jar

CHIMICHURRI

Method: blend
Yield: about 1¼ cups
Ingredients: 11

Blender sauce. Cook from the recipe

Ratio

Lemon Juice 80 mlRed Wine Vinegar 38 mlOlive Oil 240 ml

Ingredients

Parsley2/3 bunch (40 g)
Cilantro2/3 bunch (40 g)
Scallion2/3 bunch (40 g)
Lemon Juice1/3 cup (80 ml)
Red Wine Vinegar2 1/2 Tbsp (37.5 ml)
Cumin2/3 tsp (1.5 g)
Red Pepper1/3 tsp chile flake (0.7 g)
Oregano1/3 tsp Mexican (0.5 g)
Garlic2 cloves
Olive Oil1 cup (240 ml)
Saltto taste ~1 teaspoon

Where it sits

One of 143 herb sauces in the catalog, with 11 ingredients against a median of 8.

Its fat to acid ratio is 2:1, higher than 36% of the catalog’s herb sauces (median 2.8:1), a sharper mix for the category.

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

3 kitchens · 3 stars · 3 national awards

ChimichurriNATIONAL AWARD WINNEROn the jar: CHIMICHURRI
ChimichurriNATIONAL AWARD WINNEROn the jar: CHIMICHURRI
Traditional ChimichurriNATIONAL AWARD WINNEROn the jar: CHIMICHURRI
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Baja Mexican-American chef; James Beard Best Chef: Texas 2025. Known for coastal Mexican cooking published in recipe media.

Adapted from a Thomas Bille recipe (Thomas Bille / StarChefs carne asada).

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 Thomas Bille / StarChefs carne asada (published as “Chimichurri”). Full citation lives in Provenance.

Companion jar