Chimichurri

Name: Chimichurri
Prep time: 10 min
Total time: 10 min
Yield: about 2 cups (480 ml)
Cuisine: Latin
Ingredients: 1 1/2 cups (360 ml) Olive Oil; 1/2 cup Spanish small-dice (75 g) Onion; 1 Tbsp chopped (10 g) Garlic; 2 Tbsp (30 ml) Red Wine Vinegar; 2 Tbsp fresh + 1 tsp dried (6 g) Oregano; 2 cups leaves (60 g) Parsley; juice of 1 lemon (45 ml) Lemon Juice; to taste Salt; to taste Pepper

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

FINISHING SAUCE · GRILLED STEAKS & OTHER MEATS

A finishing sauce for grilled steaks & other meats.

Wolfgang Puck's classic chimichurri for grilled steak.

On the jar

PARSLEY

Method: blend
Yield: about 2 cups
Ingredients: 9

Blender sauce. Cook from the recipe

Ratio

Olive Oil 360 mlRed Wine Vinegar 30 mlLemon Juice 45 ml

Ingredients

Olive Oil1 1/2 cups (360 ml)
Onion1/2 cup Spanish small-dice (75 g)
Garlic1 Tbsp chopped (10 g)
Red Wine Vinegar2 Tbsp (30 ml)
Oregano2 Tbsp fresh + 1 tsp dried (6 g)
Parsley2 cups leaves (60 g)
Lemon Juicejuice of 1 lemon (45 ml)
Saltto taste
Pepperto taste

Where it sits

One of 143 herb sauces in the catalog, with 9 ingredients against a median of 8.

Its fat to acid ratio is 4.8:1, higher than 75% of the catalog’s herb sauces (median 2.8:1), a richer mix for the category.

The acid here is red wine vinegar and lemon juice. 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

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.

Originally published as Wolfgang Puck Chimichurri.

Adapted from a Wolfgang Puck recipe (Wolfgang Puck / Washington Post).

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 Wolfgang Puck / Washington Post (published as “Wolfgang Puck Chimichurri”). Full citation lives in Provenance.

Companion jar