*Thank you everyone for the positive feedback! I'm so happy you enjoy my recipes! If you haven't done so already, please subscribe to my channel! I want to reach 2k subscribers by next month!!! Stay hungry my friends!*

Didn’t know this existed. It was GREAT on our ribeye steaks. Thank you.

Here in Argentina, it is optional to add some sweet paprika to it, same ammount of oregano and crushed red pepper, it'll give you some strong red color and lot of flavor to the sauce.

this sauce is SOOOOO DAMN GOOD. I made some modifications though. I split it in half with cilantro and parsley (because i had a ton of both growing in my garden) and used red wine vinegar instead of apple cider vinegar. probably not true authentic argentinian but man it was so good

The 51 dislikes are from people who prefer ketchup...

I literally just bought a bottle of chimichurri sauce at the store having never tried it and fell in love with it. I will definitely be making your recipe.

I made authentic chimichurri but did not add water to the oregano like this recipe but other than that it was and same and so damn good 🔥🔥

Was interested. Tried to make it. It was so good!!

Absolutely perfect!!! I made this chimichurri sauce. I use red wine vinegar rather than the apple cider because I didnt have enough ACV. It is delicious I am eating it now with just tomatoes. Hopefully I'll have some left for the steak!😁 Thanks for an authentic recipe. I've made chimichurri about 6 times using various recipes and this one nails it. The oregano steeping 🤯 :mind blown: Love how your engaging and thorough I will be subscribing! Thanks again xo

I made it and have been making it over and over again since first watching video. I add it to everything. Even over rice. I'm addicted. Especially now that I've also learned I can improvise cooking sherry in place of vinegar.

This is great, thanks! But NEVER get rid of the parsley stems! They add loads of flavour and crunch! Mixing in coriander and some lemon also adds a lovely touch.

Great video. I think that the secret is NOT to add water. Just extra virgin oil. Great recipe though!

Thank you! Simple and to the point!

We make a. Mint sauce with mint leaves lettuce acv and sugar all chopped fine . It great with lamb and prime rib and Yorkshire pudding

I’ve been looking for this recipe. Thanks!😊

Wow I am gonna make this tonight I love Chimichurri sauce❤

I love it !!! I am Brazilian I am gonna try it 😘

This is so simple and delicious! Thanks for sharing

Yummmmy I tried this over grilled briskett and yummmy

Thank you for sharing your recipe ❤

Thanks I will try it to make it

My coworker had this sauce on her steak for lunch. She let me try it and it was really good so I had to come find me a recipe 😁

About to make this for tacos where having tonight but wanted to make sure I remembered how to make it lol

I tasted this from a store for the first time in my life. And it tasted fantastic. Now that I know I can make it myself I'm overly enthused to begin making a huge jar. Starting tomorrow. Thanks for this, sir. I'm now going to subscribe to your page and see what else you've got going?

Una delicia,saludos from Buenos Aires

Looks Great! This recipe is a New one for me to add to my list! Thanks Sab!

I just made a batch, it's currently marinating and chilling in the fridge. Cant wait to try it on my chicken tonight & other things.

Sorry, I used dried oregano and parsley because, I didn't have fresh and balsamac vinegar. Let it stand for a day and it turned out fantastic! I'm learning how to make different sauces now. Can't believe just how easy they are and, they make such a difference for your dish. Takes empanadas to the next level.

I don’t know if you’ll see this or not but I absolutely want to say thank you very very much it’s the best

Good stuff!

Thanks I like your recipe

Love this stuff on prime rib soooo good. I can eat it on just about all meats

That’s my favorite! Thanks!!❤

Ouuu.. yummy 😋🤤

Looks and sound delicious 😋 I will definitely make this in this weekend 😊thank you for sharing with us buddy👍

Very ready 😂 made it to serve over steak. The family loved it 👌

Thanks!

Excelente 🤗

"season generously with a little bit of salt" lol. Can't wait to try it. Thank you

Thank you for the great recipe, subscribed!

I've only had chimichurri once so far but definitely going to again as soon as possible

Pretty funny, thank you gentlemen.. 🙏🏻👍🏻

Great video! If I may…get a lapel mic or an overhead mic. The room echo has a high treble frequency to it. Great background music! I’m making this tonite. 🤘

Thank you for the informative video Question: How long can I keep it in the fridge before it goes bad?

Yummm

This goes really well with lamb seekh kebabs, Pakistani/Indian method. With a few tiny modifications. For the last few times I've not made the usual hot mint chutney. It's similar that it 'lightens' kebabs, which can be heavy. Plus it looks great, vibrant and fresh. First time I used oregano

Amazing

Good job!…. 👍

thank you for teaching me this. I'll make it with a ribeye steak

Great video!

I’m making this tonight with steak…. Thank you!!!

Thank you🥰

OMG IT WAS DELICIOUS

chimichurri is amazing

How long can you keep this mixture? Is it one use only or can you store the batch? Do you store in refrigerator or just in cupboard? Can you use fresh oregano or is dried better for this recipe? Thank you foe the video! Thank you

Making this tonight for midnight meat tomorrow on Catalina. IYKYK

I love chimichurri 🥰🌻

I like the South Brazil Chimichurri is the best to eat with fishes, noodles , sasuges, or beefs

Thank you for sharing and showing how to make this awesome 👌 sauce.

Thanks man looks good with apple cider, going to try it on my tri tip

Hola, this is my first time discovering your channel & I just subscribed. You guys are funny! I will keep watching. I love chimichuri & I love the Argentinian People (did I spell that correctly)? ✌

Recently made this and it is fantastic. You could put this on a shoe and it would be good.

I made this with apple cider vinegar like you suggested and I noticed after I refrigerated my chimichurri the next day had like a layer of curd maybe on top? Looked like a oil equivalent of skim milk. I was wondering if this was normal and if all I have to do is just mix it. Loved it the first day though

Thank you

Dope video im a chef ... Keep it conin

Niiiiceeeee

Awesome, watched 3 times before found recipe 🤷lol. Was great. Planning bigger dinner Friday night, I'm making chimichurri Thursday, can I marinade overnight also? I did 4 hours but won't have time for Friday? Tyvm tc

I just made this right now, never tried chimichurri before. I'll let you know if I like it or I'll go back to ketchup lol

If you’re impatient like me, can you eat this immediately after or do you have to wait for it to marinade first?

Great recipe. how long can you store it?

I agree

I think I'll make some and as Add some mint leaves to half of it and try it

Best sauce on earth for meat chimichurri viva argentina period

How long would it last in the fridge? Can I make a whole bunch and keep it in stock at all times?

Chimi is looking delicious Sebastian (I love that name : - )-. The one thing I would add tho' is not to use dried oregano. Fresh hers are soooo much better.

Nice video man, but wondering why not use fresh oregano and fresh chilli peppers?

I’ve always use red wine vinegar but I don’t really like it… the chimchirri they use in an Argentinen grill place tastes way different and maybe they use acv?? It just has a way better taste 😂 I’m trying this recipe

Does it have to be refrigerated? Thanks.

WHENEVER I HEAR ANYBODY SAY INTO THE BOWL, I IMMEDIATELY THINK OF THE KID WHO COOKS ON TIKTOK AND SAYS “INTO DA BOWLLLLLLL” WHENEVER HE PUTS SOMETHING INTO A BOWL 😂😂😂

I love how you threw in the SpongeBob narrator voice!

Great!

Can we used coriander leves replce parsaly or oil oil to normal fregrence free vegetables oil??

Seriously I know it’s not Traditional but it is pretty popular, add cilantro do 2 parts parsley 1 part cilantro 🔥

Hi, how long would the chimichurri sauce stay on the refrigerator if i have extra leftovers?

I’ve been making this since I was young and have never added water to it .

That was the best sauce

Im asian and i love chimechurri, specialy on my fish dish

I haven't tried making this recipe but I tried another chimichurri recipe. I'm hesitant because I'm not sure if the sauce is supposed to taste so salty?? The last recipe I tried tasted way too salty but idk if that's how its supposed to taste

So its a sauce you add on cooked meats or vegetables? I am cooking a whole baked fish for Christmas and thought I could use it as a marinade but it seems that this is NOT to be cooked?

Do you refrigerate or can you leave it out?

Trying tonight with what I call Patagonia roast and sweet potatoes.

Imagine how long a Marco Pierre White video would be if his olive oil poured this slow.

Looks delicious, highly recommended to submerge that parsley in water with salt to get rid of bugs

random question.... what watch are you wearing?

Hi Sebastian. nice simple recipe. If you don't mind, I'd like to offer you a couple of tweaks that I think you may want to consider. These tweaks are based on a recipe from David Rosengarten who had cooking show on the Food Network when they first began back in the early 90s. The show was called TASTE and this show aired in 1998. You can still catch some of these shows on Google. Anyway… for the tweaks… 1) instead of all dried oregano use 50/50 dried and fresh minced but don’t steep the fresh in with the warm water with the dried. There is big difference in the flavor profile of dried vs. fresh that I think enhances the flavor. 2) I think your recipe needs more salt and should add the salt to the warm water with the dried oregano to dissolve. This is called a Salmuera. Also use Kosher salt (my preference is Diamond Crystal however keep in mind that if you use Morton Kosher it measures to half the amount compared to Diamond Crystal because of the size of the flakes. So, 2 tsp Diamond to 1 tsp Morton for the same salinity). In Rosengarten’s recipe his Salmuera is 3 Tbl Kosher salt dissolved in 1 cup of warm water and is based on 2 bunches of parsley. Awh what the hell… I will share the recipe that I have since you wont find it on the internet. Yield: 4 cups Ingredients > 2 bunches flat leaf parsley > 6 cloves garlic > 1 cup extra virgin olive oil > 2 tablespoons fresh oregano > 1 tablespoon crushed red pepper > 2 tablespoons dry oregano > 2 tablespoons sweet Hungarian paprika > 1/2 tablespoon cumin (optional) > 1 teaspoon freshly ground pepper > 1/2 cup white wine vinegar > 2 tablespoons red wine vinegar > 1 cup salmuera (made with 1 cup warm water and 3 tablespoons of Diamond Crystal Kosher salt) > 1 cup roasted pepper, diced (optional - this depends on what region in Argentina you are from) Directions 1. Start with the salmuera; mix the warm water with salt and set aside to cool completely. 2. In a food processor, combine fresh parsley, fresh oregano, garlic and olive oil. Pulse several times. 3. Add the dry ingredients and the vinegars in a slow motion. 4. Pour the cold salmuera slowly into the sauce, while mixing, until the sauce is well amalgamated. Don’t overprocess like a pesto. Leave it a little chunky. 5. Transfer to a serving bowl and stir in by hand the diced peppers if using.

👍

How long can it last if put in the fridge?

👍🏿

After 24hrs in the fridge. That sauce tastes 100% better ..I pour it over a well seasoned Skirt Steak.that I've had Marinadeing for 24hrs in Cuban MOJO Marinade

Can I bottle it and how long does it last in fridge?