Chimichurri Sauce Recipe
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- เผยแพร่เมื่อ 6 ต.ค. 2024
- This Chimichurri sauce recipe from Argentina is the best steak sauce. With both green and red chimichurri, you can make the best steak sauce. It is easy!
Chimichurri is a garlic and parsley steak sauce common in Argentina and Uruguay. It comes in green and red versions, and it is good not only on steak but also on chicken, rice, sausage, fish--and even pizza! Chimichurri is not only the best steak sauce: it is also easy to make and is a glute free steak sauce.
If you want to learn how to make chimichurri, be sure to watch my video. My recipe is based on a recipe by an Argentine catering company "Locos X El Asado" (crazy about barbecue), and I modified it according to my personal tastes and what I remember eating in Argentina.
If you are looking for the perfect green or red chimichurri sauce recipe, look no further.
Garlic Press: amzn.to/2MRd1Ka
Written Chimichurri Sauce Recipe: parnellthechef....
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I tried various chimichurri recipes from the web and TH-cam and have to say yours is the best and most authentic 👍 the garlic press is an excellent tip as it makes a strong garlic taste! Thank you.
Thanks for the kind words! I'm glad you liked the recipe. And yes, the garlic press is the secret to this because it really brings out the flavor.
Let me know if you try any more of my recipes! 👨🍳
Argentinian cook here from Buenos Aires. Excellent recipe, very traditional as you said. What you say about lemon and olive oil it is not entirely true. You’ll find most chimichurris with vinegar and sunflower oil because it is very cheap. What you have done it’s the perfect example of street chimichurri. When prepared at home you will find that most people mix sunflower oil with olive oil in equal parts, and a squeeze of lemon to bring freshness, but the main acid component it’s still vinegar. Great video!
Thank you for your kind words on my chimichurri sauce recipe! If someone from Argentine says that it's good and authentic, I am really honored!
I honestly did not know that about making chimichurri at home! Most of the time I had it in restaurants, so that's probably why it had sunflower oil and vinegar. Next time I make it, I will have to try it with your suggestions!👌👍
Parnell The Chef if you need any kind of advice or recipe just send me a message. I’m the same guy from chef john’s video btw.
OK, awesome! BTW: Are you on Twitter, Instagram, etc?
si le llegas a poner comino, limon, o aceite de oliva a un chimichurri en el interior del pais en un campo, los gauchos te dejan estaqueado al rayo del sol minimo 24 horas.
Really looking forward to making both of these chimichurris. Thanks so much
You're welcome! Let me know which one is your favorite 👨🍳
perfect measurement with history. thanks👍
You're welcome! Thanks for the nice comment 👍😀
In addition to making the whipped cream, I also made a big batch of your green chimichurri sauce today for some grilled steaks I made. I’ve made this sauce several times before, but I just wanted to let you know, my husband LOVES this chimichurri sauce. We put this sauce on everything! Meats, veggies, potatoes, rice, etc. Everything but dessert 🍨🤣🤣🤣
WOW! I am so glad that you and your husband like my chimichurri sauce so much!
It sounds your husband really loves it--what is his favorite way to eat it?
Not sure if you have tried this, but a secret of Argentine pizzerias is to spread the green chimichurri on the cheese of a pizza right when it comes out of the oven. I am sure you will like that!
Thanks for your nice comment, Howard! Happy Cooking!👍😀🇦🇷🇺🇾
Parnell The Chef we had grilled chicken tonight, and served it with the chimichurri sauce. There is just enough leftover that I’m going to use it like pesto for a quick pasta lunch tomorrow. After that though, I’m going to give the chimichurri a rest 🤣
@@SFmusic100 I am sure that the chimichurri was awesome on grilled chicken!
How did the chimichurri pasta salad turn out? I am sure it would be delicious 👍
I would definitely like to make this homemade. I’ve had the green but not the red. Thanks for the tip of not using olive oil. Great story of the name.
I like to learn the origin of different foods as well, especially if they have an interesting name! When you make my Chimichurri sauce recipe, let me know which you like better! 👌
really enjoyed your red version of chimichurri sauce with the Paprika and red pepper flakes that would have a great spice to it.
Thanks for sharing your amazing recipes
Thank you! Although I do like red chimichurri, green chimichurri sauce is still my favorite! If you make my recipe, let me know!👌
You are absolutely right, this is the BEST, of the BEST Chimichurri sauce, EVER, Thank you so, so much!! Absolutely, Authentic RECIPE
WOW! Thank you so much for the kind words, Sandra! I am so happy that you liked it! What did you put it on? Did you use both the red and green versions?🇦🇷🇺🇾
@@ParnellTheChef I did the green kind only. I put it on all kinds of salads, on everything basically, love it love it, love it!!
This is the first time I am watching a recipe from Argentina! Good mix of recipe, culture, and history!
Thank you! My Chimichurri sauce recipe is a good introduction to Argentine food, so stay tuned for more!👌
@@ParnellTheChef Sure :)
👌
Been looking alot of varieties of this recipe for an hour now. Your recipe will be made for my beef ribs this weekend... BOTH..
Thanks
Hi! I am so excited to hear that you are going to make my chimichurri recipe. Both are delicious. Please let me know what you think!
Have a great weekend👨🍳
Thanks for the recipes and the history lesson! I’d never heard of a red version of it. I’m a big fan of Basque food.
Glad you liked my Chimichurri sauce recipe! The origin and history of the sauce are interesting as well!👌
Most people don't know about red chimichurri--here on TH-cam, people seem to be very interested in it, lol.
I don't have much experience with Basque food, but I bet that I would find a lot of connections with Argentine food due to immigration patterns.
Very happy about this recipe. We never do it quite right and we had no idea that there was a red variety. Very nice guidelines and origin story.
Glad to help! A chimichurri sauce recipe is hard to get right--I've had to experiment a bit, but this is the best imo. Like I said in the description, Locos X El Asado know what they're talking about!👌
I wanted to go over the origin of chimichurri--like a lot of recipes, it still isn't totally clear. Let me know if you try the recipe!
Thank you very much for another educational video about delicious Argentinian cuisine. I was absolutely sure that there is only one type of Chimichurri sauce - green:-) I liked the musc. Tango is the best:-) Muchas gracias, amigo!!!
I'm glad that you liked my chimichurri sauce recipe video! And yes, most people don't know about red chimichurri.
Glad you like the Tango! I figured it would be appropriate for an Argentine recipe, jaja!👌
I added the video to my Recipes list! I can't wait to try it myself. Thanks for making the video!
Thank you so much for your kind words. Please let me know what you think of the recipe👍🇦🇷🇺🇾
Finally, a recipe that doesn't have Cilantro. I think would like the red Chimichurri flavor profile a little better. Nicely Done. Thanks for sharing. 😎.
Thank you! Honestly, almost all of the chimichurri sauce recipes in English are NOT authentic at all! That's why I felt compared to share mine.
I forgot to put it in the video, but in the description, I said that mine is based on a recipe by a catering company "Locos X El Asado." If you speak Spanish, look them up! Their recipe is somewhat vague, so it took a bit of guess work...but now I have something I really like.
I prefer green chimichurri, but I do use the red chimichurri every once in a while, too. If you make my chimichurri recipe, tell me!👌
Thanks for sharing! I did not know about the red chimichurri. I will definitely try it! :)
Yes, red chimichurri is not as well known--so I wanted to include the two chimichurri sauce recipe versions. Let me know how it turns out!👌
I will! :)
Happy to be the 1,000th viewer of this great recipe! 🍻😎👍
Thank you!!! I knew it was going to hit 1,000 soon!🍻😎👍
If you make this recipe, let me know!
I tried your red version to marinate lamb, and it rocked it out... No leftovers that night!😉👍
Glad you liked the red chimichurri sauce recipe! If there are no leftovers, that's a good thing👍🇦🇷👌
Making this (green) for dinner tonight. Keep an eye out for the video and thanks for posting!
Oh, wow! You will love chimichurri! It's the best condiment ever! I will watch for your video.👌
Parnell it turned out awesome! Thanks! Going to use the leftover Chimichurri and try the chicken recipe next! Posting video now
It's the best! If you like chimichurri as a steak sauce, you will like it on chicken as well. 👌
I'll take a look soon!
I have no choice but to use olive oil. I haven't used refined oils in quite some time. I usually chop, but I might have to start using my press for the garlic in mine. I usually do that for marinades, but I'll try it
The refined oils have less flavor that will compete with the garlic, etc., but olive oil can still work--but yes, pressing the garlic press to bring out the juices will definitely take your chimichurri to the next level.
Let me know how your sauce turns out! 👨🍳
@@ParnellTheChef I'll have to let you know the next time I do it. Yesterday I tried the blended version, since I'd never done it that way before. Next time I'll go back to the regular way and probably make it a day in advance
Hi Parnell. I’m definitely going to be making this in the next few days. A couple of questions. Should leftover green or red sauce be stored in the refrigerator or is room temperature okay? How long will any leftover sauce last? Thanks Howard
I would store it in the refrigerator. The Argentine caterers whom I follow say that it can be stored for "more than 2 weeks," so it should be OK for at least that long. I have tried chimichurri that was about a month old, and it was still good--albeit a bit past peak.
Leftover chimichurri sauce doesn't last very long, LOL👌😉
Very informative.. good job !
Thank you! Please let me know if you try my recipe👌👍🇦🇷🇺🇾
Parnell The Chef sure.. just a question.. any reason you didn't add cilantro? I have seen many recipes with cilantro as a mix with parsley..
@@rays7756 Good question! From what I have seen from Argentine chefs, and also from what I ate in Argentina, I feel like the most traditional chimichurri usually does not have cilantro. I am not saying that it isn't good--just that I don't think it's the most traditional thing.
Parnell The Chef alright.. makes sense then...❤️
@@rays7756 Let me know what you think!
BTW: How did you find my video?
The red looks INTENSE but really GOOOOD! My mouth is watering!
Red chimichurri is good! However, my favorite is still the green. If you want it a bit spicier, you could add more crushed red pepper to the green--but honestly, they're both delicious. When you try my chimichurri sauce recipe, let me know what you think!👌
This sauce is new to me but i'm very open to trying new recipes! New friend here...happy to join your youtube family ❤️ Thanks for sharing!
Thank you! This chimichurri sauce recipe is based on a recipe by Argentine caterers--and my own experiences / preferences--so I'm sure you'll like it. If you make it, let me know!👌😉
Can’t wait to try this.
Let me know what you think of my chimichurri sauce recipe!
Looks very good!!
Thank you!
Awesome video have a great week
Thank you! If you make my chimichurri recipe, let me know!
use to make chimichurri basically exactly the same at restaurant I use to work at. well done and you aren't wrong, great steak sauce. I generally don't use sauce for steak but when cooking cheaper/tough cuts it's my go to. well done :-) what I like to do is grill and then finish on a pan on medium low heat with the sauce for a couple minutes, and add a couple splashes of red cooking wine near the end. I also like to quickly brown my garlic in butter after dicing and put a spoonful of the sauce left in the pan on top once plated.
Thanks for the feedback on my Chimichurri sauce recipe! I usually make my steak the Argentine way: no seasoning at all, then I go back and forth between chimichurri and salsa criolla steak sauces. 👌
Finishing a steak with red wine would be great! Actually, I've been eating a lot of beef shank recently, and I've been braising it in either white or red wine--and it's been fantastic. I will be doing a video on beef shank in the near future, so get ready for more great Argentine food!👌
Just tried this recipe on a wonderful grilled pork chop. My wife and I just loved the green chimichurri flavor with the pork! Thanks for a wonderful recipe.
Wow, I'm so happy you liked it! Did you just make green, or did you make red chimichurri as well?
@@ParnellTheChef We only made the green tonight just to try it out.
Like I'm said, I'm glad you liked it! If you try the red chimichurri, let me know!👍👌
I love spicy so they both look great but red would probably be my favorite, looks great
If you like a lot of spice, then red chimichurri is for you--it's spicer--or, you could add more crushed red pepper to the green.
Sounds delicious, have never tried this sauce !
Hi again, Linda!
Chimichurri sauce is amazingly delicious. If you have never had it, you should make the recipe! As you can see from other people's comments, everyone unanimously says that this is amazing. There is a reason why every Argentine restaurant has chimichurri sauce!
Let me know when you make it: I can guarantee that you will fall in love with it and put it on everything!👌😀🇦🇷🇺🇾
Gonna have to try this sauce next time I'm making beef or chicken.
Please do! My chimichurri sauce recipe is perfect for any meat--but it really shines on steak or pork 👌
Good stuff!
Thank you so much, James! Did you make it? Green or red?
@@ParnellTheChef yes! Thank you
@@jamesrankin9833 You're welcome!
I can't wait to make this!!!!! I look forward to more of your videos!
Thank you! Get read for more Argentine recipes!👌
I love both but I’d rather have the red one more cause of cumin that adds an extra flavor as well as paprika.they both are fantastic I must try them out. Thanks 👨🍳
The red chimichurri is definitely very complex--the cumin definitely adds great flavor.
Please let me know what you think of my Chimichurri sauce recipe!👌👍🇦🇷
What a great video. Informative, educational, as well as practical. Is it wrong for me to admit I made the green sauce before and used parsely and cilantro (and I liked it) 🤣 I’ll give this authentic version a try a let you know how it compares 🤗🥰
Thanks for your kind words about my chimichurri sauce recipe! Although I'm sure that the other version was good, be sure to let me know what you think of a more authentic Argentinian version! In fact, last week Dad Incredible here on TH-cam make my recipe and liked it, so I'm sure you will, too!👌
I understand that, because here in New Mexico (USA) we do too... especially the cilantro...
Excellent video....
Note: your background music was a little too loud, making it hard to Hear you.
We just want to HEAR YOU talk...
Thank you for sharing this video.
Hi, Judi!
I am glad you liked the video! I made this recipe a while ago, and now I am more aware of the volume of the music. If you watch some of my more recent videos, you can definitely hear the difference.
Thank you so much for your feedback. I appreciate it.
Let me know when you make the recipe. I am sure you will love it! 👍😀
@@ParnellTheChef
Thank you Chef...
I will watch your other videos too... It will be awhile before I make this... Getting ready to move back to Albuquerque New Mexico...
I love the History behind this sauce... amazing.
@@judichristopher4604 Oh wow, have a safe trip and move!
And yes, the history and name are fascinating, I agree. Chimichurri tastes great, too! ;)
Thanks Chef
No problem!
Yummy Chef
Thank you!👌
Hi, very nice sauce recipe. Thanks.
Thanks for watching!
glad you mentioned not to olive oil 'cause that's what I would have done.
Although I have seen olive oil in some recipes, my recipe is based on the chimichurri sauce recipe from an Argentine caterer "Locos X El Asado" here on TH-cam, as well as what I remember eating. Locos say specifically that a neutral vegetable oil is better, so that's what I use...and my understanding is that historically in the "pampa" the "gauchos" probably would not have had olive oil lol
As an Argentine... easy on the garlic.
And more oregano, which needs to be hydrated with the sweet pepper flakes , beforehand.
And please no cumin, it is actually the first time in my life someone using cumin for chimichurri.
You are very right on the call about not using olive oil, and not using lemon juice.
My last suggestion would be, hydrate the dried herbs first, it is quite important.
Authentic chimichurri from an Argentine:
- 2 tablespoon dried oregano.
- 1 tablespoon sweet pepper flakes >> it can be hot but traditional chimichurri uses the sweet pepper flakes version which can't be found in every country. The option here is to maybe use paprika.
- 2-3 tablespoon warm water
Mix until you create a paste like texture.
- Add 1 tablespoon of salt and pepper, mix.
- Add 2-3 tablespoon FINELY chopped parsley
- Add 1 minced garlic clove
- Add 1 tablespoon red wine vinegar >> important, it has to be red wine vinegar.
- Add 2 tablespoons of sunflower oil >> or any other neutral oil, NOT olive oil or other flavoured oils.
Mix all and leave in the fridge for at least 24 hours.
And regarding the history of chimichurri, it is meant to have been created from a complaint of an english war prisoner who wanted more flavour in the prison food, saying "give me curry" which morphed into "chimichurri"
I'm going to try to do that. Thank you for the video.
You're welcome! When you try my Chimichurri sauce recipe, let me know what you think!👌
Looks really delicious i will definitely try 👌🏻👍🏻😊
Thank you!
Parnell I’m so excited to see your chimichurri recipe! I didn’t even know about the red one. I’m excited to try your recipe. Do you think canola oil would work? Thanks for sharing! ~Andrea
Thanks for the kind words about my chimichurri sauce recipe!
Yes, most people don't know that green and red chimichurri versions excited.
I think that canola oil would definitely work in chimichurri!
Let me know how your chimichurri sauce turns out! Get ready for more Argentine recipes!👌
Came looking for chimichuree and found you, handsome!!
Thank you! I hope you like the recipe 👨🍳
I’ll try this! I’m wondering if avocado oil would work in these sauces. It has no taste and is heart healthy. What do you think? Btw I love how you present the authentic culture and bits of history with them.
I think that avocado oil would be fine! As long as it's a neutral oil, your chimichurri sauce recipe will turn out.👌👌
Thank you! I wanted to discuss the origin of chimichurri since it has such an interesting name. Get ready for more Argentine recipes and culture!
I have never had this before, it sounds really yummy! I love steak so I will have to try this! I need a garlic press! lol
Chimichurri sauce is the best steak sauce ever! You have to try it!
If you need a garlic press, the link is in the description box. It can be made without a garlic press, but chimichurri is much better when the garlic is crushed.👌
@@ParnellTheChef I definitely will and thanks for the link!
No problem! Thank you!
Nice recipe. Thanks
Thank you!
I'm making the green one tonight! Paired with sirloins fresh off the charcoal grill with your Russian Salad - yum!
Awesome! Like I said, green Chimichurri is my favorite! Sirloins are an excellent choice--and I'm flattered that you are going to make my Russian Salad!!! Please let me know what you think of everything!👌
@@ParnellTheChef Let me tell you...this recipe is AWESOME. The sauce was just like being back in Argentina, the steaks were thick sirloins and superbly cooked on the Weber grill over charcoal - the salad was also epic, bravo Mr Parnell!
WOW! Thank you so much for your kind words about my chimichurri sauce recipe. I tried to make it as authentic as possible, using the recipe of an Argentine caterer and comparing it to what I remember. I'm glad that you liked the potato salad well.👌
Did you take any photos?
More Argentine recipes to come!👌
@@ParnellTheChef Its always a pleasure. to make recipes when they are this good.- well done mate! Due to hunger and couldnt-wait-to-finish-this-in-record-time mindset, there were no pictures sadly but its not like this is the last time I'll make this!
Once again, glad you liked my chimichurri sauce recipe so much! 👌
Haha I know that that goes--photos next time👍
I’ve been wanting to try this sauce !
If you make my Chimichurri sauce recipe, please let me know!👌
Parnell The Chef I absolutely will let ya know! Planning to make this next week :)
@@Taylor-Swift-2 Awesome!
I have some cornish game hens. I Wonder how it will work in those? Thanks for this recipe!
I think that chimichurri sauce would be good on cornish hens, either as a marinade or dipping sauce! If you try my chimichurri sauce recipe on your cornish hens, let me know how it turns out!👌
"Create something nice using Garlic and Spice with Parnell the Chef's Chimichurri recipe!"
^^^^The intro 😊😊😊
This looks really good. I want to use it to marinate chicken before baking it. I will let you know if I try it.
Once again, thanks for the intro, Theosha!
Chimichurri can definitely be used as a marinade! Please let me know if you do!👌
I will do a video. I am REALLY excited about it! It will be up soon.
Yeah I bet that is really good on a steak. Yum.
It is! Chimichurri is the best steak sauce ever!👌
great thank you for the recipe!!:)
You're welcome! Let me know how my chimichurri sauce recipe turns out for you!👌
@@ParnellTheChef for grilling perfect for the summer.. yes i will let you know!! thank you again!! :)
Great video! What's your thoughts on putting avocado oil?
Hi! Thank you for the kind words.
I think you could definitely use avocado oil. Like I said in the video, a neutral oil is best so that the flavor of the oil does not compete with the other flavors. If you use a refined avocado oil that is light in color and doesn't have a lot of flavor on its own, I think that would work for sure!
Let me know how your chimichurri turns out. I am excited for you! 👍🥑
@@ParnellTheChef thank you for those kind and informative words! You are the real MVP sir
@@koreanqpatriot4595 You're welcome--glad I could help.
Like I said, keep me updated on how your chimichurri sauce turns out 👍
@@ParnellTheChef i will sir. Thank you very much!
@@koreanqpatriot4595 👍😁
I am going to make this for steak tacos and give you a shoutout.
Wow, thank you! Let me know how your Chimichurri sauce turns out!👌😉
This looks divine! I just have one question. When you say parsley, could it actually be Cilantro?
Thank you!
I know some versions use cilantro, but from my research, almost all of the chimichurri recipes in Argentina using parsley, not cilantro. When I made this video, I wanted this to be a good representation of what everyone in Argentina would agree on as being "traditional." If you try it with cilantro, though, let me know!
This Looks Absolutely delicious.. Thank you for sharing..
Thumbs up for this excellent video..
#15
Have a wonderful day friend... 😘
Just Start following your channel..
#225
Please Stay Connected..
Thank you! Likewise!
⬜💙⏹⏩👍👍⏪⏹💙⬜
" Thanks, Parnell, for sharing chimichurri sauce recipes with your viewers ! "
Thank you! If you make my chimichurri sauce recipe, let me know!👌
Parnell The Chef , I shall let you know, Parnell. It appeals to my tastes and I appreciate your sharing these with your viewers. Have a blessed up day today ! "
Thank you! Likewise!👌👍
Oh my God thank you so much for the recipe but I have a problem I did exactly what you said I followed every single step but it tastes very bitter what did I do wrong
Hi! I'm sorry to hear that your chimichurri turned out bitter. Here are some reasons why I think that might have happened:
1. Is your oil old?
2. Maybe the garlic was bad?
3. Did you use curly-leaf parsley? If so, I would recommend flat-leaf parsley next time since some people think curly can be bitter.
4. Was the parsley old? Younger parsley is less likely to be bitter.
I hope that helps! 👨🍳
My oil was maybe a month old do I need to put on the garlic I bought in a couple weeks ago whole fresh head of garlic but I'm not giving up I'm going to try it again thank you so much
I'm going to try blanching it in saltwater next time maybe that might help it but I don't know what else to do
@@valenguajardo6625 If you bought the garlic a couple of weeks ago, that might be the issues, too. I would recommend using fresh.
Please let me know how it turns out!
@@valenguajardo6625 Blanching the garlic or parsley? I would personally get fresh garlic and make sure that you're using flat-leaf parsley, not curly
What about cilantro and sesame oil?🤔
Hi, Sneaky Ray
Although I am sure both would be delicious, from what I have seen, tasted, and researched, neither ingredient is very traditional in Argentine chimichurri. The leafy green always seems to be parsley, and the oil is some sort of neutral vegetable oil. However, modern variations with cilantro and even basil exist, so I am sure you could switch things up and still have something that tastes good.
Let me know how it turns out!👍
Thanks for subbing to my non-existent channel -- I may not have found you otherwise! And thanks for these recipes :)
No problem! This chimichurri sauce recipe is just the beginning: get ready for more great Argentine cuisine!👌
@@ParnellTheChef TY! I'm crazy for ethnic food of all sorts, YUM :) I recall fondly the first time I tasted za'atar (sp?) and felt deprived for not having learned of it earlier. Again, a huge thank you!
No problem! Stay tuned for more!👍
I love garlic .
I love garlic, too!
Interesting background on it,
Yes, the origin of chimichurri is still mysterious lol
Those garlic press are on Amazon.com
Yes they are! A garlic press really does help to make the BEST chimichurri, so if you don't have one, I made it as easy as possible to get one!
Should I make it the day I'm going to use it or the night before..
I would definitely make it the night before. If you are going to eat it with dinner, you could make it in the morning...but 8-12 hours ahead of time, if not 24, is ideal, imo.
Let me know how your chimichurri turns out!👍🇦🇷
@@ParnellTheChef Thank you for responding I'm going to make it right now for dinner tomorrow. I'll let u know how it turns out. Thank you..
@@josephdelgado177 No problem! I am excited! Please let me know what you think of it!
Chimichurre turned out great, all my guest loved it. Thank you so much for your post and all your hard work. Success too you..
@@josephdelgado177 Awesome! I'm glad it was a hit!
Which did you make: green, red, or both?
Also, if you have not already, please consider subscribing to my channel so that you don't miss any Argentine recipes! 👍🇦🇷
Sounds delicious, and piqued my interest when you mentioned pizza :)
Chimichurri is the best! It's great on steak, but like I said, a secret of Argentine pizzerias is to spread some on the cheese right after it comes out of the oven. If you try the sauce on pizza, let me know!👌🇦🇷
Will this hold in the refrigerator for any length of time?
Yes it will. The Argentine caterers on whose recipe I base mine say that it will keep "for more than 2 weeks." I personally have used chimichurri 4 weeks after making it on pizza, but not on meat, and it was still probably 90% there. I would that homemade fresh chimichurri should be at 100% or near for 2 weeks, and still very close for a month. Are you going to make my recipe? 😉
Here to return the support! Just subscribed!! Thanks again for supporting my channel!! 😊
Thank you!👍
Shelf life how many month
Hi, Kevin!
I would say 2-3 weeks, more than a month and the flavor would definitely be negatively impacted.
That said, I definitely think this is best made the day before you want to use it. The flavor even changes by the second or third day, so I would experiment a bit to see what you like.
I hope that helps! 👍😀🇦🇷🇺🇾
A fue moments latur..
Yes! I hope your chimichurri turned out great!👍🇦🇷🇺🇾
Made the red one and didn't like it..
Hi, Sergio! So sorry to hear that you didn't like the red chimichurri. Maybe it was the cumin? I usually prefer the green version, so maybe give that one a try?
@@ParnellTheChef it was the amount of vinegar. I think that in Europe we are used to the taste of vinegar at least in that amount. I'll try to make the green one but with less vinegar 👍🏾
Oh my too bad I saw this and I jist threw my parsley
Oh, no! Well, the next time you buy parsley, be sure to save some to make chimichurri--you will be glad you did!👍🇦🇷
👏👏👏👏🇹🇷🇹🇷🇹🇷
Thank you very much!
Would it kill this guy to wear sleeves. Can’t take someone serious who calls himself a Chef when he wears a tank top. This guys measurement are in grams??? What a joke! Get over yourself..!
kill the music please!!
Hi!
In a recent video, someone commented on the music. I am not sure, but I think that there may be an issue with TH-cam because I just watched the video, and the music didn't seem too loud to me. However, I will definitely take a closer look at the audio and see if maybe there really is an issue.
Thanks for bringing it to my attention!
@@ParnellTheChef so kind of u to consider my suggestion...it gets annoying when u are talking and the music is over u.. I honestly prefer to hear you than the music that repeats itself over and over... thank you for the recipe i will try it for sure.... thanks
Yes, it could definitely get annoying. Like I said, I am reviewing videos now, and it seems to be OK...so maybe it's a TH-cam problem...but I'll still keep investigating.
I'm glad you liked my chimichurri sauce recipe. Let me know what you think!👌🇦🇷
your intentions are good, but your way of doing it, was not..
Thank you for your feedback. What would you suggest that I change?
@@ParnellTheChef Hello, I'm no expert, but do like to cook, I would used a knife, not garlic smasher or power deicer, just kitchen knife, it would be much interested video...look at a couple of other related videos and perhaps you can get some ideas and with yours, it should be more interested to watch...thank's
I think the garlic press is fine, the important part of crushing the garlic is to release the oil. I usually do it with a knife too tbh. I crush the garlic with the salt grains to make a paste with the flat of my knife blade, I would definitely hand chop the parsley. The food processor or immersion blender changes the texture and taste.