PANTRYFLEX

shake · herb sauce

★ STARRED KITCHENPrep 5 min

Pearlhall 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

Ratio by volume: Soy Sauce 10 ml, White Wine Vinegar 10 ml, Rapeseed Oil 70 ml
Soy Sauce 10 mlWhite Wine Vinegar 10 mlRapeseed Oil 70 ml

Ingredients

  • Parsley — 15g chopped parsley
  • Chives — 15g chopped chives
  • Chervil — 15g chopped chervil
  • Wild Garlic — 50g chopped fermented wild garlic
  • Chile Paste — 5g fermented chilli pulp
  • Pickled Onion — 15g pickled onion
  • Capers — 10g wild garlic capers
  • Soy Sauce — 10g tomato ponzu
  • White Wine Vinegar — 10g fennel pollen vinegar
  • Rapeseed Oil — 70g extra virgin rapeseed oil

Method

  1. Pour to the lines in order (bottom → top): Soy Sauce, White Wine Vinegar, Rapeseed Oil.
  2. Add finishing notes: Parsley, Chives, Chervil, Wild Garlic, Chile Paste, Pickled Onion.
  3. Cap the jar and shake until emulsified.

Keep this recipe

Tonight you'll cook it. The jar remembers it.

You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.

4 kitchens · 2 stars · 4 national awards

Put it on a jar Build it as a gift ▸

First run is small.

Leave an email and we’ll hold a jar with this recipe on it.

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).

Originally published as Oldstead Chimichurri.

Adapted from a Tommy Banks recipe (Tommy Banks / James Martin Chef (miso-glazed monkfish)).

More from this kitchen

FAQ

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 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 Tommy Banks / James Martin Chef (miso-glazed monkfish) (published as “Oldstead Chimichurri”). Full citation lives in Provenance.

Add to a jar