This is the BEST recipe i have seen so far...and its a combo variation with 2 types of base herbs (parsley + cilantro) and 2 types of acid (lime + red wine vinegar). Actually using a food processor achieves better results than hand chopping/mincing and has plenty of texture... food processor is NOT the same as a blender... blender has much higher RPMs and different blades... if you want a homogenous sauce then use blender, if you want texture use food processor and pulse to desired results. Perfect recipe. An interesting variation on this recipe is to add the following ingredients: - roasted tomatillos (just a little bit) - roasted shallots - green onion (for extra green and freshness) Tomatillos will give it a bit more texture and have that nice sourness...having multiple types of onions will add sweetness and punch.
@@Al.Brady. I marinated our chicken and steak in it. I took the used marinade added some butter and boiled it. Is that bad to do? I should have saved some of the Chimichurri Sauce but I didn't think about it until it was all being used
I really like to eat this at a afghan shop with bread, ill want to add beef filet to it, i think it will taste very good as they serve in the restaurants, you know what i mean, thank you for the receipe, vest regards.
Chimichurri. One of those sauces that every mama would have their own recipe for so there isn't really wrong method IMO. Regarding the processor/ choppy choppy / pestle and mortar argument, it could be said that a P&M will break more cell membranes and extract more flavour....
And I think if that is what you want to do and you have the time, go right ahead! But I feel like I'm constantly against the clock so I'm going to do what I need to, to get the job done! There are plenty of chefs out there that wax lyrical about doing thing by hand or in a P&M but will be doing everything in a standing mixer or blender in their own kitchens when crunch time rolls round! 😂
On a personal note, the authentic Chimichurri sauce is made with Parsley, fresh Oregano, Garlic, Crushed Red Peppers, Vinagre, Salt, and Pepper.Yes. And no olive oil. You suppose to use sunflower oil. (There is no lime or Cilantro in it). Thanks for so much great food! Limes and cilantro are typical of Mexican , not Argentine, cuisine. I honestly wish those who put cilantro or jalapeños in it don’t call it chimichurri. It isn’t! They should just find a new name. As much as I LOVE cilantro I would NEVER mix it with parsley to make chimichurri.. because it “ain’t “! .. my 2 cents...
![Baby Kia - GLOVES & DRACS (BLACK AF1s) [Official Music Video]](http://i.ytimg.com/vi/ajm8LeB0qQk/mqdefault.jpg)
This is the BEST recipe i have seen so far...and its a combo variation with 2 types of base herbs (parsley + cilantro) and 2 types of acid (lime + red wine vinegar).
Actually using a food processor achieves better results than hand chopping/mincing and has plenty of texture... food processor is NOT the same as a blender... blender has much higher RPMs and different blades... if you want a homogenous sauce then use blender, if you want texture use food processor and pulse to desired results.
Perfect recipe.
An interesting variation on this recipe is to add the following ingredients:
- roasted tomatillos (just a little bit)
- roasted shallots
- green onion (for extra green and freshness)
Tomatillos will give it a bit more texture and have that nice sourness...having multiple types of onions will add sweetness and punch.
Excellente breakdown. I can really appreciate your personal twist. I start with traditional and twist to my own palette as well. Well done
Thanks dude!
Looks like I'm having steak and Chimichurri Sauce this week. Of course I'll do it the easy way in the food processor
Let me know how it goes! Food processor is the way!
@@Al.Brady. I marinated our chicken and steak in it. I took the used marinade added some butter and boiled it. Is that bad to do? I should have saved some of the Chimichurri Sauce but I didn't think about it until it was all being used
Sounds great to me! Use it what ever way works for you! 🤘🔥
I really like to eat this at a afghan shop with bread, ill want to add beef filet to it, i think it will taste very good as they serve in the restaurants, you know what i mean, thank you for the receipe, vest regards.
Chimichurri. One of those sauces that every mama would have their own recipe for so there isn't really wrong method IMO. Regarding the processor/ choppy choppy / pestle and mortar argument, it could be said that a P&M will break more cell membranes and extract more flavour....
And I think if that is what you want to do and you have the time, go right ahead! But I feel like I'm constantly against the clock so I'm going to do what I need to, to get the job done!
There are plenty of chefs out there that wax lyrical about doing thing by hand or in a P&M but will be doing everything in a standing mixer or blender in their own kitchens when crunch time rolls round! 😂
Hand chopped or not? Coriander or nah!? Come at me dude! 🔥👊
Can’t wait to make it
Let me know what you think! 🤔
When he talks so slow 2x speeds sounds normal 😍
رائع 👏👏👏👏👏👏👏
Thanks!
45 garlic cloves, so many!
What's the difference between chimchurri and pesto sauce?
Pesto is made from genovese basil, pine nuts and without chilis
pesto = basil base, chimichurri = parsley base.
Chimichurri is also more acidic because theres red wine vinegar or lemon juice added.
Oh man I like your take of the chimichurri but that steak needs a better crust 😢
On a personal note, the authentic Chimichurri sauce is made with Parsley, fresh Oregano, Garlic, Crushed Red Peppers, Vinagre, Salt, and Pepper.Yes. And no olive oil. You suppose to use sunflower oil. (There is no lime or Cilantro in it). Thanks for so much great food!
Limes and cilantro are typical of Mexican , not Argentine, cuisine.
I honestly wish those who put cilantro or jalapeños in it don’t call it chimichurri. It isn’t! They should just find a new name. As much as I LOVE cilantro I would NEVER mix it with parsley to make chimichurri.. because it “ain’t “! .. my 2 cents...
I like both....but I'm for working smarter not harder dude
Yes! I am definitely hitching my horse to that wagon! I work hard enough! 😂
@@Al.Brady. keep up the good work man :)
Cheers dude!!! Appreciate it!