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.
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.
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!
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 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.
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
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
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)?
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 🙂
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.
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
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.
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.
I wish I had followed this recipe first. This is my favourite so far. I'm yet to try the ones that recommend apple cider vinegar. It's so confusing as so many claim to be authentic but I guess it's a matter of taste. I'm having this in about 5 minutes with a nice ribeye steak. Big thumbs up.
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.
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.
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!
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..
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.
Спасибо за рецепт. Только что сделал. Поставил в холодильник на выдержку, потом отпишусь, что вышло. P.S. я чуть слюной не захлебнулся, пока смотрел, как вы пробуете с мясом :-)
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???
Very good job, I don't use vinegar, I am very sensitive to the flavor 😊, I use few drops of lemon instead. Btw I use almost 5 garlics in my version of chimichurri, in my fam we have a high level garlic taste jajaja
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!
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
Thank you for posting this video. I have tried to replicate authentic chimichurri I enjoyed in South America. This is it! It’s perfect. I followed the recipe exactly as described and the flavors were perfectly balanced. It does have a bit more heat than a child would want but its just perfect for adults. I highly recommend this recipe. Put it on everything.
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
There are no borders in the kitchen, the only authenticity that matters is to the one eating. That said, kale is beyond the pale. The point is that it is a condiment, not a vegetable side dish. I make chimichurri using cilantro.
I’m not from Argentina but I think this version makes more sense because he’s NOT adding water. I feel like adding water makes it too runny and it would probably also go bad fast.
![เบิ้ล ปทุมราช - สาวสอง ( มีมี่ของอ้าย ) ft. ตาต้า,ต้องเต [OFFICIAL MV]](http://i.ytimg.com/vi/mqlMjnP08XI/mqdefault.jpg)
![ออกพรรษาน้ำตาหล่น - แอน อรดี [OFFICIAL MV]](http://i.ytimg.com/vi/PFZtOcY9ONA/mqdefault.jpg)
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.
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! ⭐️
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!
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
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
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!
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.
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
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!
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 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!
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
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
been following this recipe for a year now. absolutely amazing!
Thanks brother!
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😂😂
I made this recipe. It was absolutely amazing. I'm making it again for our Thanksgiving.
So glad you liked it!
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.
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!
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!
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!
All these time I thought this is an Indian salsa.😂 Thank you for the recipe. I really love the taste of chimichurri.❤❤❤
Idolo, la mejor receta de chimi que vi hasta ahora!
Gracias Tatiana! Que bueno que te gusto!
So glad I found your recipe. I already made it now it's marinating in the fridge...Hope it turned out 👌
Glad I found you was trying to understand the Spanish spoken with difficulty, luckily I found you.
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!!!!!! 👍🏻👌🏻
Chimichurri is so good i would be tempted to even pour cereals in that bowl
😂
Oh my gosh! So good before I even put in the fridge. Thank you 💓
Glad you liked it!
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!
Can't wait to try it. My favorite condiment
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.
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.
This Chimichurri saouce looks great, I'm gonna try this myself, thanks 👍
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!
Really love your chimichurri! Thanks to you now i make it all the time.
That’s awesome to hear! Glad you liked it!
I've made this recipe several times, and always comes out perfect! It's the bomb!
Thanks! So glad you liked it!
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!
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
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.
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!
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!
So can I!!! Thank you for the recipe ❤
omg i just made this, its my first time making it and ITS SO GOOOODDDDD!!
Thanks! So glad you liked it!
Thank you for the recipe, we loved it!
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
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!
Making it right now 12:20 am 😅 to enjoy tomorrow evening with my pichana I’ll be cooking for my children!
My mouth watered, Literally. Making this asap.
Thank you for this. Ratios were perfect. All i had was malt vinegar and it was delish.
Glad you liked it!
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.
Made it for some friends with some steak sandwiches. Loved it
Glad you liked it Joshua!
Amazing recipe! I feel like this is the next big kitchen TH-camr
😍
Gracias por compartir esta receta Hernan! Hoy la probamos y nos encantó! Un abrazo
Que bueno que les gustó! Un abrazo!
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.
I wish I had followed
this recipe first. This is my favourite so far. I'm yet to try the ones that recommend apple cider vinegar. It's so confusing as so many claim to be authentic but I guess it's a matter of taste. I'm having this in about 5 minutes with a nice ribeye steak. Big thumbs up.
Glad you liked it John!
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!
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?
I add lemon but otherwise this is perfect
Great even on plain white rice!
Thank you. Peace and love
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!
Followed your recipe. LOVE IT!! ❤
Thank you!!!
So glad you liked it!
Making this right now. Thank you for the recipe!
Awesome! Hope you like 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
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..
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.
Спасибо за рецепт. Только что сделал. Поставил в холодильник на выдержку, потом отпишусь, что вышло. P.S. я чуть слюной не захлебнулся, пока смотрел, как вы пробуете с мясом :-)
Very healthy recipe. Thank you for sharing this recipe. I am watching from Bangladesh.
Thanks for watching Pradip!
Classic for beef, pork and poultry.
But lamb? Going 50/50 parsley/mint absolutely slaps.
I enjoyed your video for the chimichurri recipe☺️👍
Thanks Michelle! I’m really glad you liked it! 😍
“Breaks my heart a lil bit” i feel you breaks my heart a lot of bit
😂
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???
Very good job, I don't use vinegar, I am very sensitive to the flavor 😊, I use few drops of lemon instead.
Btw I use almost 5 garlics in my version of chimichurri, in my fam we have a high level garlic taste jajaja
Thanks - glad you liked it!
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
The best recipe!!!
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!
I see a new sauce in my near future! That should be awesome over skirt steak.
Great and simple, as it should be. 🔝🔝👌🏼
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!
Great video! I'm going to make this today.
So glad you liked it Karin! Let me know how it turns out! 🤞
Great presentation and narrative. Thank you.
Thanks Paul! Really appreciate 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!
Thank you for posting this video. I have tried to replicate authentic chimichurri I enjoyed in South America. This is it! It’s perfect. I followed the recipe exactly as described and the flavors were perfectly balanced. It does have a bit more heat than a child would want but its just perfect for adults. I highly recommend this recipe. Put it on everything.
Thanks Victor! So glad you liked it!
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! 😂
He ate the whole steak! Badass.
Thanks for the recipe mate.
Chef Alton Brown close up. I loved it.
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 fantastic, im going to have to make some soon.😊
There are no borders in the kitchen, the only authenticity that matters is to the one eating. That said, kale is beyond the pale. The point is that it is a condiment, not a vegetable side dish. I make chimichurri using cilantro.
Great point! I use parsley cilantro mix with finley minced red bell, jalapeño and the rest is the same
Tack så mycket 🙏🏼 as we say in Sweden 🇸🇪
I just made this. I actually had Argentinian olive oil. I’m sure that made it better. 😁
Fantastic recipe
So glad you linked it!
Out Standing ! Thank You !
Glad you like it Walt! Thanks for watching!
I’m not from Argentina but I think this version makes more sense because he’s NOT adding water. I feel like adding water makes it too runny and it would probably also go bad fast.
People add water??
This video is so good I will make Chimichurri for my steak 🥩
So glad you liked it Beatriz!
Great recipe!, could you please write down the name of the song that plays in the background
Glad you liked it! The beat is by Nimaubeats Millan (linked in the description). The exact beat is this one: th-cam.com/video/0Myfe-e5lSs/w-d-xo.html
I steam the parsley and the oregano in an equal mix of redwine and vinager first...
It’s like a euro salsa 😂🫶🏾🙌🏾