blend · herb sauce
★ STARRED KITCHENPrep 10 minWolfgang Puck Chimichurri
Independent adaptation of a publicly published Wolfgang Puck recipe. Not affiliated with, sponsored by, or endorsed by Wolfgang Puck.
Wolfgang Puck's Parsley-Oregano Chimichurri, from the published recipe.
Ratio
Ingredients
- Olive Oil — 1 1/2 cups (360 ml)
- Onion — 1/2 cup Spanish small-dice (75 g)
- Garlic — 1 Tbsp chopped (10 g)
- Red Wine Vinegar — 2 Tbsp (30 ml)
- Oregano — 2 Tbsp fresh + 1 tsp dried (6 g)
- Parsley — 2 cups leaves (60 g)
- Lemon Juice — juice of 1 lemon (45 ml)
- Salt — to taste
- Pepper — to taste
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.
Companion jar
Wolfgang Puck 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
- Berkeley Salsa VerdeNATIONAL AWARD WINNER
- Miami ChimichurriNATIONAL AWARD WINNER
- Peninsula ChimichurriNATIONAL AWARD WINNER
- Midtown Buttermilk★★★ KITCHEN
First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Austrian-American California chef of Spago and CUT; James Beard Outstanding Chef with Michelin recognition in the CUT / Spago lineage. Early adopter of open-kitchen California cuisine.
More from this kitchenFAQ
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 Wolfgang Puck / Washington Post (published as “Wolfgang Puck Chimichurri”). Full citation lives in Provenance.