Hi Herman. I am Argentinean too and live in the US. This recipe matches my aunt's recipe to a tee! She used to come and visit from Argentina and bring the herbs with her. The flavors were so intense and rich from the herbs grown in Argentina. The bay leave makes such a difference and you know it's not authentic if they use cilantro (at least in my eyes). Thank you for sharing.Made me think of my family.
Thank you ! I made it for my family , Brother in law is Argentinian and his mother is from Peru ! They all loved it and it reminded them of back home . His mother tried to see what I was doing and I got a big smile , she says , Don't forget the chili ! I told her ; I already put it in , go relax ; I got this ! 😉
I went to a little restaurant in Mexico City in September of 2022 located on Independence Ave and the waiter came out with bread and something green and oily with a bunch of herbs. I fell in love with the flavor and I think I finally know what it's called. Thank you!
lol Same! I was just in Roatan, Honduras and ate at a small restaurant that put some green oily looking stuff on my white rice. It was the best ever and I’ve been looking for what it is ever since!
I have a bed full of parsley in my garden this year. I never made chimichurri before so searched around and found Hernan’s channel. So glad I did, it’s delicious. Been making bruschetta with it, topped with thin slices of avocado, a sprinkle of parmesan and fresh black pepper.
I had never heard of chimichurri until I stayed in Brooklyn, NYC for a couple of weeks many almost twenty years ago. I ate at this restaurant on Roosevelt and what I took for some sort of salsa, had me hooked. I ate there several times throughout the two weeks I was there with my favorite plate, pecho de pollo ala plancha. This has been a staple in my kitchen ever since. But I've always looked for a recipe that resembled that Argentina flavor. This is it. Thank you!
I just had this for the first time as a Kenyan, it is superb, so I've come for this recipe, only to discover it's so easy. Sweet onion sauce, here I come.
I made this as instructed. It was AMAZING! So good that I am back here to make it again. I put it on steak, chicken, potatoes- all fantastic! Thank you so much for the recipe ❤.
Thank you! Glad you liked it! I think this is the first comment I get from someone that liked the ratios 😂 I actually created a website and put the full amounts on there because so many people wanted exact amounts 😅
When I can, I turn recipe amounts *into* ratios. Like 1 Tbsp and 1 tsp reduce from 6 servings to 2 servings is 1 tsp to a third of a tsp. I had to work really hard on the math. I can see why milligram measurements would be easier. #singlelife
Hey Pedro! Everything is optional really! If you don’t like the bay leaf definitely skip it - after all if you’re making this for yourself, you’re the one that has to enjoy it!
@@HernanDieguez well at some point it stops being chimi right? I’d say that besides the bay leaf, every ingredient that you used is what makes a real chimi. Anyway I was asking because we make it the same way at home but without the bay leaf. Of course everything is optional but I was wondering if the bay leaf was part of the traditional recipe of if it was just that, optional.
This is totally the right version, I recommend anyone who does any cooking shows like this leave a link to the written out recipe. I only recommend this as for example myself at least, I'm cooking like six different dishes today and it's just much easier when you have them all in your phone on separate tabs in your browser so you can go back and forth without having to start a video watch exactly what you're doing step by step. I guarantee you you'll get more views and likes if you have a link to a written recipe.
Glad you liked it Evan! And thanks for the feedback that’s really useful! Would a written recipe in video description work or do you think it’s more useful to have a completely separate thing (like a blog or something)?
The word Chimichurri comes from Basque, "Tximitxurri" which translates to "a mixture of several things in no particular order". Many Basques settled in Argentina in the 19th century.
No it came from an Irish man visiting Buenos Aires who wanted to add spice to his food but couldn't find Indian spices. They called it Jimmy's Curry and that became chimichurri
Love it!!! Used to leave in Miami and i had my fresh Chimichurri.. but since I moved to the midwest i can't find anything authentic, Thank you for this !!!
I made the Uruguayan version from a legit source online and the food blogger is from Uruguay. The only difference was, that the recipe asked for ordinary olive oil, not extra virgin olive oil and it did not ask for bay leaves and it asked for fresh red chilies but obviously, this is the Argentinian version, I'll try your version once I've consumed all of my Uruguayan chimichurri, thanks for the recipe.
There are several types of Chimichurri in Argentina, but basically they can be divided into 2: the green Chimichurri, and the red Chimichurri. This video is about the green Chimichurri, but I must say that the red Chimichurri is much better.
Hi, thanks for the video and the recipe. Can you please share exact ammount? For example how much Grams parsley? How do I know how much garlic to put, if I don't know how much Parsley. It be helpful if you can share exact ammount in grams of cup.
Hey! I used ratios in the video because I thought it’d be easier for people to scale the recipe in and down. But if you want the full ingredient list and amounts used in the video, check out the link to my website linked in the video description 😊
Muchas Gracias! Me encanto, no tenia vinaigre de vino rojo, y use vinagre balsamic, aun asi quedo delicioso. Thank you so much! I loved it. I was out of red wine vinegar so substituted balsamic vinegar. It was Delicious. Thanks
As an argentine living in Texas, I semi approved this message, we grew up not using olive oil but just regular one, no red wine vinegar but just white distilled vinegar and no bay leaves. This is a more modern version, and I am sure it tastes great, but not your traditional chimi churri, kind of like I add a little paprika on mine, non-traditional.
Well than post your recipe so we have choices and can add 2 more to our recipe folder. Because I love to cook and enjoy new recipes to explore. You're not going to like everything but you gotta try new things!
Hey bro this is the best chimichurri you can put on a stake. I make it just the way you say to and I get props all the time. Makes me feel like a real chef 😂 sorry for taking your credit.
Oh you bet that is great on steak. Used to get this all the time from a Argentine deli. Now I'm far away from the old place. Glad I found your video and the amounts on the link. Im ready for my palette to smile again. How about a recipe for Empenades. Im a killer cook for Chinese dumplings but would love to duplicate the Argentine Empenades.
Finally un pibe mostrando the right way to do it…delicious OMG.I have just one question, is ok to eat this chimichurri every day? Or is it too much of these ingredients, thank you
2 part fresh parsley (leaves only preferred) 1 part garlic & oregano 1/4 part chili flakes 3:1 oil to vinegar Salt/pepper to taste 1-2 bay leaves I think I got the portions right lol hope this helps anyone :)
Hey Charlie! I didn’t put exact grams as the proportions are based on volume rather than weight. The exact quantities will depend on how much chimichurri you actually want to make. So you could use a tablespoon to measure each “part” or multiple tablespoons if you wanted to make a bigger batch. The important thing is that you stick with it. So if you use 2 tablespoons of parsley for example you use 1 tablespoon of garlic. But if you use 4 tablespoons of parsley you’d use 2 of garlic. Hope that makes sense!
I'm looking forward to trying your chimichurri recipe. It's very similar to one I've been making for years, except it calls for fresh oregano and didn't have the red chili flakes.
got to say, hands down, the best CHIMICHURRI sauce out there... no bullshit... no add lib... it is what it is.....its needs no extras The best critics are children trying something new for the first time, my son tried this with his steak on the grill... and he now wishes he was Argentinian (leave my grammar alone) lol .. I tried to convince him it has Irish roots (like everything else on earth) but he was having none of it 🙂
Better late than never! 😉 I haven’t had a problem with it being bitter, but you could always try adding a bit more oil and/or salt, that might help counteract any bitter flavor. Good luck!
Hey! So glad you liked it! Sadly I think most vinegars have some traces of alcohol so if you want to avoid it completely you could try replacing it with some lemon juice. I’ve never tried it myself so you might have to experiment a bit with the amounts. Good luck!
Dude, have you ever heard of “BITTER extract”. I added HALF A TEASPOON. To your recipe. And added a little more sugar. THIS WAS UNBELIEVABLY WELL RECEIVED - by over 20+++ Of my friends (I organised a birthday party: My 26th) All of my friends COULD NOT STOP TALKING ABOUT THIS. Granted, not sure if it’s them just being nice friends or it’s genuinely about the recipe. But if it’s 20+ people talking about the same thing, then surely it must be good???
I grew up on a farm in Santiago Del Estero province of Argentina,and we had " asado" every weekend,and guess what sauce was used on everything,at the end of the grilling ? Yup," Chimichurri ! " I grew up eating it on almost anything savory..
Hey Maharani! I’ve alway made it with red wine vinegar but you could try apple cider or white wine vinegar or even lemon juice. It’ll be a little different so you might want to play around with the quantities and see what tastes best for you! Let me know how it goes!
I'm making this right now for some strips we are eating tomorrow. I only sub one thing. My wife despises much of ANYTHING resembling heat. So, I'm using Korean red chili flakes instead. Slight flavor change and much less heat due to the seeds being removed.
You could definitely do that! In Argentina every supermarket sells premixed dried chimichurri and all you do is add the oil and vinegar so it’ll work just fine! Dried and fresh herbs have different intensities so you might need to play around with the amounts though! Best of luck - let me know how it turns out!
my mom spent time in south america and always gets mad when we go to steakhouses in america because they have nasty excuses for chimichurri sauce lol this looks so good tho
There's a Basque sauce that's very similar called Tximitxurri and given the Basque influence in Argentina, it's probably more likely Chimichurri was born from this.
I was going to write the same. Actually, it is a very similar case to Mate, which is consumed a lot in Syria and Lebanon, thanks to the migration in Argentina. The same thing happened with the Chimichurri. In the interior of Argentina, due to the continuous wars, there were not many resources for cooking, so it was very common to mix elements and make tests (thus the famous "Revuelto Gramajo" was born). The Basque community in Argentina (the largest in all of America) baptized this sauce with that name, and with the deformation of the original peoples it became "Chimichurri". This sauce was later popularized in other countries, such as Paraguay, Uruguay, and Spain (mainly the Basque community). A fascinating story, for all lovers of culinary art.
It should last a couple of weeks on the fridge no problem. You might notice the oil solidifies on top but just take it out of a fridge a few minutes before you want to use it, give it a mix and you’re good to go!
Hi Herman. I am Argentinean too and live in the US. This recipe matches my aunt's recipe to a tee! She used to come and visit from Argentina and bring the herbs with her. The flavors were so intense and rich from the herbs grown in Argentina. The bay leave makes such a difference and you know it's not authentic if they use cilantro (at least in my eyes). Thank you for sharing.Made me think of my family.
Gracias Patty! Me alegra que te haya gustado el video!
Made this with 48hr marinade time. I was the star of the show that day. This is indeed a really good recipe
Glad to hear it went down so well! ⭐️
Marinate sauce for 48 hrs ??
@@alfredchan5658 Chimichurri gets tastier with time, if you let it rest for days.
Thank you ! I made it for my family , Brother in law is Argentinian and his mother is from Peru ! They all loved it and it reminded them of back home . His mother tried to see what I was doing and I got a big smile , she says , Don't forget the chili ! I told her ; I already put it in , go relax ; I got this ! 😉
This comment has genuinely put a huge smile on my face! So glad to hear it was a hit with the family!
I went to a little restaurant in Mexico City in September of 2022 located on Independence Ave and the waiter came out with bread and something green and oily with a bunch of herbs. I fell in love with the flavor and I think I finally know what it's called. Thank you!
lol Same! I was just in Roatan, Honduras and ate at a small restaurant that put some green oily looking stuff on my white rice. It was the best ever and I’ve been looking for what it is ever since!
This was me at a Mexican restaurant I went too last week they had it paired with mussels it was amazing I’m hooked
I have a bed full of parsley in my garden this year. I never made chimichurri before so searched around and found Hernan’s channel. So glad I did, it’s delicious. Been making bruschetta with it, topped with thin slices of avocado, a sprinkle of parmesan and fresh black pepper.
So glad you liked it! That sounds delicious!
Was looking for an original recipe. Made this for a big BBQ, scaled it up 7 times and everyone loved it so much! Thanks for sharing!
Glad to hear it was a hit!
Are the boy leaves fresh-or dried?
@yourerightimwrong4567 dried
I had never heard of chimichurri until I stayed in Brooklyn, NYC for a couple of weeks many almost twenty years ago. I ate at this restaurant on Roosevelt and what I took for some sort of salsa, had me hooked. I ate there several times throughout the two weeks I was there with my favorite plate, pecho de pollo ala plancha. This has been a staple in my kitchen ever since. But I've always looked for a recipe that resembled that Argentina flavor. This is it. Thank you!
Glad you liked it!
I just had this for the first time as a Kenyan, it is superb, so I've come for this recipe, only to discover it's so easy. Sweet onion sauce, here I come.
I made this as instructed. It was AMAZING! So good that I am back here to make it again. I put it on steak, chicken, potatoes- all fantastic! Thank you so much for the recipe ❤.
So glad you liked it!
Just a tip, if you use a strainer and push the parsley stalks through you end up with the leaves in the strainer and the stalks are easily discarded 😊
@@noralockspeed ohh I’ll have to give that a try next time! Thanks for the tip!
it's nice to a recipe based on ratios. That's how I cook, too! People say they just "throw things in the pan", but it's all about the ratios.
Thank you! Glad you liked it! I think this is the first comment I get from someone that liked the ratios 😂
I actually created a website and put the full amounts on there because so many people wanted exact amounts 😅
When I can, I turn recipe amounts *into* ratios. Like 1 Tbsp and 1 tsp reduce from 6 servings to 2 servings is 1 tsp to a third of a tsp. I had to work really hard on the math. I can see why milligram measurements would be easier. #singlelife
But what was the ratio of parsley to oil? That’s the most important ratio I feel like in this recipe and it wasn’t mentioned
This is the right version guys.
Glad you liked it Alberto!
Isn’t the bay leaf optional tho?
Hey Pedro! Everything is optional really! If you don’t like the bay leaf definitely skip it - after all if you’re making this for yourself, you’re the one that has to enjoy it!
@@HernanDieguez well at some point it stops being chimi right? I’d say that besides the bay leaf, every ingredient that you used is what makes a real chimi.
Anyway I was asking because we make it the same way at home but without the bay leaf. Of course everything is optional but I was wondering if the bay leaf was part of the traditional recipe of if it was just that, optional.
@@pedrobambinoperez2572 si laurel es parte de la cocina Argentina.
I made this for passover. So good!!! Thank you :) Left it for 24 hours in fridge.. i love this recipe, its definitely for garlic lovers
So glad you liked it!
We loved it and it lasted pretty long in the fridge in glass jar ( made lots )
I just made this and the first taste was amazing. Can’t wait until it’s done resting in the fridge to let the flavours incorporate. Great recipe.
So glad you liked it! It will be even better tomorrow!
best recipe ever. I keep coming back and doing chimichurri from this video all the time
Thank you! Really appreciate it!
Had this for the first time a few days ago at a new Argentinian restaurant in the area, I need MORE. Thank you for the recipe!
where are you from?
@@jesucristobostero3287 Pittsburgh
This is my favorite thing to marinade flap or skirt steak in for grilled steak sandwiches. One of my all time fav foods
Same here!
been following this recipe for a year now. absolutely amazing!
Thanks brother!
I made this recipe. It was absolutely amazing. I'm making it again for our Thanksgiving.
So glad you liked it!
This is totally the right version, I recommend anyone who does any cooking shows like this leave a link to the written out recipe.
I only recommend this as for example myself at least, I'm cooking like six different dishes today and it's just much easier when you have them all in your phone on separate tabs in your browser so you can go back and forth without having to start a video watch exactly what you're doing step by step. I guarantee you you'll get more views and likes if you have a link to a written recipe.
Glad you liked it Evan! And thanks for the feedback that’s really useful! Would a written recipe in video description work or do you think it’s more useful to have a completely separate thing (like a blog or something)?
@@HernanDieguez Great recipe, and a written recipe in the description would be fantastic...thanks!
The word Chimichurri comes from Basque, "Tximitxurri" which translates to "a mixture of several things in no particular order". Many Basques settled in Argentina in the 19th century.
True
No it came from an Irish man visiting Buenos Aires who wanted to add spice to his food but couldn't find Indian spices. They called it Jimmy's Curry and that became chimichurri
Basque origin is more believable
@@raywilson3166 yeah that's not believable brother
Haven't met many Irish people eating spicy food ... and the spices here don't seem natural to Irish @@raywilson3166
Idolo, la mejor receta de chimi que vi hasta ahora!
Gracias Tatiana! Que bueno que te gusto!
Este es el video que busco de referencia siempre que hago la receta de chimichurri. Queda esquisita!
Gracias! Que bueno que te gustó!
I’m in Argentina currently and this looks bang on!!!!!! 👍🏻👌🏻
Just made this, tastes great! Steaks on the BBQ later. Thanks for taking the time to make the video.
Really glad you liked it!
@@HernanDieguez Made it again today, Merry Christmas !
Love it! Merry Christmas!
Love it!!! Used to leave in Miami and i had my fresh Chimichurri.. but since I moved to the midwest i can't find anything authentic, Thank you for this !!!
Thank you. I lived in Buenos Aires for two years and can’t find anything like it here in Utah. I’ll be making this soon. Time to make a choripan.
@johnathanbudge misionero😂😂
Thank you for the video. We put this stuff on everything. We recently made a chunk roast with chimichuri.
So glad you liked it! I’ve never had it with roast - will need to give that a try!
I made the Uruguayan version from a legit source online and the food blogger is from Uruguay. The only difference was, that the recipe asked for ordinary olive oil, not extra virgin olive oil and it did not ask for bay leaves and it asked for fresh red chilies but obviously, this is the Argentinian version, I'll try your version once I've consumed all of my Uruguayan chimichurri, thanks for the recipe.
Thanks! Hope you like it!
There are several types of Chimichurri in Argentina, but basically they can be divided into 2: the green Chimichurri, and the red Chimichurri.
This video is about the green Chimichurri, but I must say that the red Chimichurri is much better.
@@Enrique-er2kghow do you make red one?
Can't wait to try it. My favorite condiment
omg i just made this, its my first time making it and ITS SO GOOOODDDDD!!
Thanks! So glad you liked it!
Thank you so much for this! i've been wanting to try this for a while and now i'm definitely making this over the next few days.
Chimichurri is so good i would be tempted to even pour cereals in that bowl
😂
My go to for the past couple of years, and always a big hit with my friends and family, thanks to you 😬 off to make some more for a BBQ tomorrow 💪🏽
So glad to hear this! Good luck with the bbq tomorrow - hope it’s a hit!
Making it right now 12:20 am 😅 to enjoy tomorrow evening with my pichana I’ll be cooking for my children!
Fresh Oregano makes a big difference, has more of a authentic and flavorful taste. Great video
I’ve never tried it with fresh oregano! Will need to give it a try! Thanks Luis!
I think it would
but its not as strong.
I've made this recipe several times, and always comes out perfect! It's the bomb!
Thanks! So glad you liked it!
Amazing recipe! I feel like this is the next big kitchen UA-camr
😍
Love the recipe. I’ve been making so much of this. Thank you for sharing your recipe. Love from Austin Texas.
So glad you liked Sean!
Hope to one day visit Texas to try out a proper Texas barbecue! 🤤
@@HernanDieguez if you come to Austin, let me know. I definitely will come out to grab a beer.
Sounds great!
Glad I found you was trying to understand the Spanish spoken with difficulty, luckily I found you.
This Chimichurri saouce looks great, I'm gonna try this myself, thanks 👍
Hi, thanks for the video and the recipe. Can you please share exact ammount? For example how much Grams parsley? How do I know how much garlic to put, if I don't know how much Parsley.
It be helpful if you can share exact ammount in grams of cup.
Hey!
I used ratios in the video because I thought it’d be easier for people to scale the recipe in and down.
But if you want the full ingredient list and amounts used in the video, check out the link to my website linked in the video description 😊
All these time I thought this is an Indian salsa.😂 Thank you for the recipe. I really love the taste of chimichurri.❤❤❤
Muchas Gracias!
Me encanto, no tenia vinaigre de vino rojo, y use vinagre balsamic, aun asi quedo delicioso.
Thank you so much!
I loved it. I was out of red wine vinegar so substituted balsamic vinegar. It was Delicious. Thanks
My mouth watered, Literally. Making this asap.
I will be trying this out
Great video !
Followed your recipe. LOVE IT!! ❤
Thank you!!!
So glad you liked it!
As an argentine living in Texas, I semi approved this message, we grew up not using olive oil but just regular one, no red wine vinegar but just white distilled vinegar and no bay leaves. This is a more modern version, and I am sure it tastes great, but not your traditional chimi churri, kind of like I add a little paprika on mine, non-traditional.
Well than post your recipe so we have choices and can add 2 more to our recipe folder. Because I love to cook and enjoy new recipes to explore. You're not going to like everything but you gotta try new things!
@scottgorman7166 your recipe is great. there's nothing wrong with it, I would ommit the bay leaves and add paprika.
@@sernani99ok will try both
Oh my gosh! So good before I even put in the fridge. Thank you 💓
Glad you liked it!
Hey bro this is the best chimichurri you can put on a stake. I make it just the way you say to and I get props all the time. Makes me feel like a real chef 😂 sorry for taking your credit.
Thanks Miguel! Really glad you liked my man!
Mine is so close but I use sunflower oil as it’s a little more neutral. So good with Choripan or vacío (flank).
Que rico un buen vacío! Saludos!
Really love your chimichurri! Thanks to you now i make it all the time.
That’s awesome to hear! Glad you liked it!
So can I!!! Thank you for the recipe ❤
I really have to try 48 hours on this. I have never gone that long yet. I think this is the first time I've seen bay leaves
Very healthy recipe. Thank you for sharing this recipe. I am watching from Bangladesh.
Thanks for watching Pradip!
Thank you. Peace and love
Great and simple, as it should be. 🔝🔝👌🏼
Oh you bet that is great on steak. Used to get this all the time from a Argentine deli. Now I'm far away from the old place. Glad I found your video and the amounts on the link. Im ready for my palette to smile again. How about a recipe for Empenades. Im a killer cook for Chinese dumplings but would love to duplicate the Argentine Empenades.
Can I substitute red wine vinegar with white vinegar or cider vinegar? Which will be a better substitute?
I’ve only ever used red wine vinegar, but you could try using white wine vinegar in a pinch! Give it a try and let me know how it goes!
Finally un pibe mostrando the right way to do it…delicious OMG.I have just one question, is ok to eat this chimichurri every day? Or is it too much of these ingredients, thank you
Thanks Luis - really glad you liked it! Hahaha I don’t know about every day but I eat it every week and so far I’m doing ok! 😂
Thank you for the recipe, we loved it!
2 part fresh parsley (leaves only preferred)
1 part garlic & oregano
1/4 part chili flakes
3:1 oil to vinegar
Salt/pepper to taste
1-2 bay leaves
I think I got the portions right lol hope this helps anyone :)
Is this garlic:parsley ratio by weight or volume?
All the ratios I used are volume based 😉
@Hernan Dieguez, could you do a grams for us ^^
Hey Charlie!
I didn’t put exact grams as the proportions are based on volume rather than weight.
The exact quantities will depend on how much chimichurri you actually want to make.
So you could use a tablespoon to measure each “part” or multiple tablespoons if you wanted to make a bigger batch. The important thing is that you stick with it. So if you use 2 tablespoons of parsley for example you use 1 tablespoon of garlic. But if you use 4 tablespoons of parsley you’d use 2 of garlic.
Hope that makes sense!
MVP
Made it for some friends with some steak sandwiches. Loved it
Glad you liked it Joshua!
I'm looking forward to trying your chimichurri recipe. It's very similar to one I've been making for years, except it calls for fresh oregano and didn't have the red chili flakes.
Gracias por compartir esta receta Hernan! Hoy la probamos y nos encantó! Un abrazo
Que bueno que les gustó! Un abrazo!
Thank you for this recipe, just made it and it tastes amazing. Can't wait to start using it in a days' time 😍
So glad you liked it Esther!
So glad I found your recipe. I already made it now it's marinating in the fridge...Hope it turned out 👌
This is excellent... Please make more videos..
Thanks Kenrick! Really glad you liked it! I’m hoping to get back to making more videos soon! 😉
This looks so beautiful 🤩 I can’t wait to make it. Love from California
I’m glad you liked it Laura! Let me know how it goes!
I guess it depends on what you're using it for, as an example i love the mustard version to lay on some nice salmon and almost every sea food
got to say, hands down, the best CHIMICHURRI sauce out there... no bullshit... no add lib... it is what it is.....its needs no extras
The best critics are children trying something new for the first time, my son tried this with his steak on the grill... and he now wishes he was Argentinian (leave my grammar alone) lol .. I tried to convince him it has Irish roots (like everything else on earth) but he was having none of it 🙂
Hahaha best compliment I could have asked for! Glad you and your son enjoyed it! Thanks for the comment - this made my day!
Thank you for this. Ratios were perfect. All i had was malt vinegar and it was delish.
Glad you liked it!
Great video! I'm going to make this today.
So glad you liked it Karin! Let me know how it turns out! 🤞
Just made this recipe let it sit over night having it with tri tip tomorrow night thank you
Amazing! You’re in for a treat!
Yes it hit the spot Mexican out hear in Tennessee gracias
I just ate and my stomach is growling watching this!!! Excited to try with a tomahawk and how it compares to my typical bleu cheese topping.
Haha glad you liked it! Let me know how it goes!
Great presentation and narrative. Thank you.
Thanks Paul! Really appreciate it!
The best recipe!!!
I add lemon but otherwise this is perfect
Great even on plain white rice!
I see a new sauce in my near future! That should be awesome over skirt steak.
I've only waited 40 years for this very authentic recipe!! I've been doing it VERY wrong for a long time....... (any hints for bitter Chimichurri ??)
Better late than never! 😉
I haven’t had a problem with it being bitter, but you could always try adding a bit more oil and/or salt, that might help counteract any bitter flavor. Good luck!
I enjoyed your video for the chimichurri recipe☺️👍
Thanks Michelle! I’m really glad you liked it! 😍
Fantastic recipe
So glad you linked it!
Loved this! But could you please tell me a non alcoholic substitute for red vine vinegar?
Hey! So glad you liked it! Sadly I think most vinegars have some traces of alcohol so if you want to avoid it completely you could try replacing it with some lemon juice. I’ve never tried it myself so you might have to experiment a bit with the amounts. Good luck!
Did you really have onions stored in your refrigerator?
This recipe looks good. I'm going to try it.
Making this right now. Thank you for the recipe!
Awesome! Hope you like it!
Out Standing ! Thank You !
Glad you like it Walt! Thanks for watching!
Dude, have you ever heard of “BITTER extract”.
I added HALF A TEASPOON. To your recipe. And added a little more sugar.
THIS WAS UNBELIEVABLY WELL RECEIVED - by over 20+++
Of my friends (I organised a birthday party: My 26th)
All of my friends COULD NOT STOP TALKING ABOUT THIS.
Granted, not sure if it’s them just being nice friends or it’s genuinely about the recipe. But if it’s 20+ people talking about the same thing, then surely it must be good???
You are the definition of "marinare" bro, I'll do is tonight xD xD xD ❤
I have no idea what that means but I’ll take it as a good thing! 😂
This looks fantastic, im going to have to make some soon.😊
Is there a substitute for the red wine vinegar? Is the ordinary vinegar enough?
I’ve only ever used red wine vinegar, but you could try using white wine vinegar in a pinch! Give it a try and let me know how it goes!
I grew up on a farm in Santiago Del Estero province of Argentina,and we had " asado" every weekend,and guess what sauce was used on everything,at the end of the grilling ? Yup," Chimichurri ! " I grew up eating it on almost anything savory..
What to substitute the for red wine vinegar?
Hey Maharani!
I’ve alway made it with red wine vinegar but you could try apple cider or white wine vinegar or even lemon juice. It’ll be a little different so you might want to play around with the quantities and see what tastes best for you! Let me know how it goes!
I'm making this right now for some strips we are eating tomorrow. I only sub one thing. My wife despises much of ANYTHING resembling heat. So, I'm using Korean red chili flakes instead. Slight flavor change and much less heat due to the seeds being removed.
you know korean red chilli flakes are spicy right?
have you ever tried making it with a dried herb mix? Im sure its not as good but wondering if its an easy way to make it
You could definitely do that! In Argentina every supermarket sells premixed dried chimichurri and all you do is add the oil and vinegar so it’ll work just fine! Dried and fresh herbs have different intensities so you might need to play around with the amounts though! Best of luck - let me know how it turns out!
Love it. ❤❤
my mom spent time in south america and always gets mad when we go to steakhouses in america because they have nasty excuses for chimichurri sauce lol this looks so good tho
Make this for her and let me know what she says!
Thanks for the recipe mate.
Chef Alton Brown close up. I loved it.
There's a Basque sauce that's very similar called Tximitxurri and given the Basque influence in Argentina, it's probably more likely Chimichurri was born from this.
Oh that’s really insteresting - I had no idea! TIL
I was going to write the same.
Actually, it is a very similar case to Mate, which is consumed a lot in Syria and Lebanon, thanks to the migration in Argentina.
The same thing happened with the Chimichurri.
In the interior of Argentina, due to the continuous wars, there were not many resources for cooking, so it was very common to mix elements and make tests (thus the famous "Revuelto Gramajo" was born).
The Basque community in Argentina (the largest in all of America) baptized this sauce with that name, and with the deformation of the original peoples it became "Chimichurri".
This sauce was later popularized in other countries, such as Paraguay, Uruguay, and Spain (mainly the Basque community).
A fascinating story, for all lovers of culinary art.
Hello herman I definitely liked the recipe, just asking how long can you keep the sauce in the refrigerator?
It should last a couple of weeks on the fridge no problem. You might notice the oil solidifies on top but just take it out of a fridge a few minutes before you want to use it, give it a mix and you’re good to go!