Tossing out chimicchuri because it turned brown is such a terrible waste. This recipe creates a sauce that stays green for days. The secret? Sodium bisulfite for color preservation and pureeing with a Pacojet. The patented heatless blade system ensures that the color and taste of your chimicchuri is unaltered from start to serve.
Ingredients
- 115g (4 oz) Cilantro, Stems Removed
- 115g (4 oz) Parsley, Stems Removed
- 6 Whole Garlic Cloves
- 2 Limes, Juiced
- 1 Small Shallot, Peeled and Quartered
- ½ Fresno pepper, Stem and Seeds Removed
- 30g (2 tbsp) Red wine vinegar
- 15g (1 tbsp) Salt
- 30g (2 tbsp) Olive Oil
- 0.4g Sodium Bisulfite
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Prepare Beaker
Place the Cilantro, parsley, garlic, lime juice, shallot, fresno pepper, red wine vinegar, salt, olive oil, and sodium bisulfite into a Pacojet beaker.
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Pacotize
Place the beaker into the Pacojet and blend for a full cycle.
Scrape down the sides and cover.
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Freeze & Pacotize Again, Serve
Place the pacojet beaker in the freeze and freeze solid. About 10 hours.
Once frozen place the beaker into a Pacojet and churn for one more cycle.
Thaw and serve over steak.
Summary
Recipe Name
Author Name 
Based on 2 Review(s)
Evergreen Chimichurri
Modernist Pantry
Published On
Preparation Time
Total Time
Average Rating
Based on 2 Review(s)
4 Comments.
Hi are you saying in 1. to pacotize without freezing or are you saying use the coupe set ?
Pacotize once, freeze, then pacotize again.
As I understand it, pacotizing is done with the pacotizing blade on frozen product. So the first pass of processing in this recipe should be done with one of the Coupe Set blades — is that correct? Or can unfrozen product also be pacotized with the pacotizing blade?
Yes you could use one of the coupe set blades, but you can also use the pacotizing blade as well if that is all you have available.