PANTRYFLEX

blend · herb sauce

NATIONAL AWARD WINNERPrep 10 min

Chimichurri

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

Thomas Bille's Chimichurri, from the published recipe.

Ratio

Ratio by volume: Lemon Juice 80 ml, Red Wine Vinegar 38 ml, Olive Oil 240 ml
Lemon Juice 80 mlRed Wine Vinegar 38 mlOlive Oil 240 ml

Ingredients

  • Parsley — 2/3 bunch (40 g)
  • Cilantro — 2/3 bunch (40 g)
  • Scallion — 2/3 bunch (40 g)
  • Lemon Juice — 1/3 cup (80 ml)
  • Red Wine Vinegar — 2 1/2 Tbsp (37.5 ml)
  • Cumin — 2/3 tsp (1.5 g)
  • Red Pepper — 1/3 tsp chile flake (0.7 g)
  • Oregano — 1/3 tsp Mexican (0.5 g)
  • Garlic — 2 cloves
  • Olive Oil — 1 cup (240 ml)
  • Salt — to taste ~1 teaspoon

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

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

Build the companion jar

First run is small.

Leave an email and we’ll hold a jar with its companions on it.

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).

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

Companion jar