PANTRYFLEX

blend · herb sauce

★ STARRED KITCHENPrep 10 min

Wolfgang 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

Ratio by volume: Olive Oil 360 ml, Red Wine Vinegar 30 ml, Lemon Juice 45 ml
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

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

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

First run is small.

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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.

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