The BEST Chimichurri Recipe From Scratch | SWTY

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Chimichurri lovers, rejoice: Chef Willie has created one recipe to rule them all. In this episode, Chef Willie shows us how to make his famous Chimichurri featuring a tangy, chunky marinade, packed with flavor, and is super versatile for adding fresh, big flavor to your meats or seafood.

Here's the recipe:
- 2 Cups finely chopped (1 large bunch curly parsley)
- 1/3 cup fresh finely chopped oregano.
- 1/4 cup red bell pepper (small dice)
- 1/4 cup red onion (small dice)
- 2 Tablespoons fresh chopped garlic
- 1 cup vinegar
- 3 cups oil
- 1+1/2 Tablespoons steak seasoning

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Hey everyone! Let us know what you'd like to see Chef Willie cook next! :)

SWTYCO

I’m confused how you don’t have more followers. Your videos are really well done and looks pretty professional even. And you’re legitimately good chef!

diegambling

Great Recipe! Now a little Chilean twist for your recipe. Chop some tomatoes, green chilies (without its seeds), paprika, a little bit of cumin, and switch that vinegar for a red wine one. Add a little bit of lemon juice and voila you got yourself a nice "Chilean pebre" for your snacks, barbecue, stews, and anything you want.

felipeandias

As the title says, the "BEST" chimichurri recipe ! Greetings from Puerto Rico...God bless !

perezdiaz

Also great FYI tips on the knife skills I didn't know - thank you!

thousandwattz

Hi, we Persian have some kind of pickling that we eat with most our food ! There are many different with different vegetables but what we in our family make is with egg plant diced and cooked in vinegar ( lots of it because is the base of our TORSHI) and diced very small carrot celery cauliflower broccoli garlic and let them dry totally on the table for 2-3 days and chopped lots parsley tarragon dill and oregano cilantro, also dry really good ( very important) mix with salt pepper and hot pepper and put all this with your base eggplants vinegar , jar it and l leaves it for at list 40 days in the cold place before using, I do this every 3 years and give to my kids too 😊 it is lots work and take at list 3-4 days to make ! That is why nobody do the homemade anymore 😢

haydehabdolahian

I made a friend from Argentina, he adds rosemary, along with smoked paprika. Gives it a nice red, sort of Smokey flavor. And it’s chopped nice and fine as well

korygray

I'm calling it, if you keep making content like this you're gonna explode!

sj-mbyr

Love how you explain why your doing what you do. Great work. Can't wait to try this.

Jonas_Fox

I like your style. Thanks, You got some Mad knife skills.

geraldnemeth

Thank you for sharing I will definitely make this❤️

lilygracedajoya

Liked the inside outside pepper tip....and the knife skills 👍🏻

alexmc

I agree, fresh garlic every time! Fresh herbs too. That looks amazing. It was well presented and at the perfect pace. Thanks so much! I can't wait to grill and try this on my steak. Love the cutting tips too.

reneesmith