Why I get obsessed with Chimichurri every summer.

Every summer I get obsessed with Chimichurri for a couple of weeks. Why? It pairs perfectly with grilled meats and once you understand the blueprint of how it's made, you can make tons of new variations.

📚 Videos & Sources mentioned: None

USEFUL KITCHEN GEAR

⏱ TIMESTAMPS:
0:00 Intro
0:32 Chimichurri Blueprint
2:03 Cilantro Habanero 'Chimi'
2:56 To Blend or Not to Blend?
3:44 Grilled Chimichurri Bowl

MISC. DETAILS
Music: Provided by Epidemic Sound
Filmed on: Sony a6600 & Sony A7C
Voice recorded on Shure MV7
Edited in: Premiere Pro

Affiliate Disclosure:

[ignaciovartabetian]

As an argentinian I would recomend first soaking the dried oregano and chilli flakes in the vinegar and even add a splash of water. And then adding the oil, it makes the chimichurri so much better

[JesseSherman]

These are my favorite kinds of videos you make. Show us something we're familiar with, break it down into the core components, and show us how to remix it into interesting variations. This approach is excellent in building the foundational knowledge to be able to improvise in the kitchen.

It feels like learning music theory but with food.

[molinaivana]

Loved the video! Argentine here: for me, chimichurri has oregano as well as Italian parsley (important, this is the parsley we have there, we don't have the curly one). Our red pepper flakes are less spicy than the ones from the US but I think Americans will probably like that additional kick. I would also recommend making it at least a day in advance so the flavors combine. Also, if you feel intimidated about the fresh ingredients, you can totally use dry and let it sit so everything hydrates, they sell packets of mixes like this in Argentina. Fresh is better, of course, but don't let that prevent you from trying chimichurri!

Thanks for making a very accurate version and giving some insight about how to use the formula! I'll definitely try new combinations!!

[Homer-OJ-Simpson]

2:28 I really love the visual you created throughout the video of separating the fat, acids, spices and herbs for easy visual understanding.

[joshuawalker]

Aguante el chori con chimichurri vieja. It's great for sandwiches and meats, but a secret to some pizza places here is brushing a little of it on top of the mozzarella great contrast and adds a crisp acidity to the pizza.

[ross]

My favorite thing about all your content is that you're always giving us a "blueprint" instead of specific directions. Love taking a blueprint and making it my own

[benjaminfuenzalida]

These “blueprint” videos are amazing. Sometimes you don’t have the required ingredients but you still want to make something and this breakdown of sauces, ingredients and dishes really helps.

[larrydavid]

Really like the South American vids -- there's so much great content for Asian and European cooking but South American cooking is often left out, and I'm sure I'm not alone in wanting to learn more about it.

[joaquinllamazares]

Argentinian here! traditionally chimichurri contains much more oregano, and also some pimentón/paprika. I like squeezing a bit of lemon too. If you’re in a hurry try hydrating the dry ingredients with a splash of hot water.

[deadSalesman_GD]

On the chopped vs blended method I do a hybrid. So I blend the oil and vinegar with the herb stems so they don’t go to waste (plus that’s where a lot of the nutrients are). Then I chop the leaves and aromatics and mix those with the blended mixture. Tastes so good and there’s no waste.

Edit: I should clarify. I blend the oil and vinegar with the soft herb stems like parsley or cilantro. Not anything with hard stems.

[fraaaaaaaaay]

I’m really finding these “choose your own adventure” videos helpful. It’s nice to break away from all of my old recipes, and they are helping me be more creative in the kitchen. Thanks!

[xyzpdq]

I made my own chimmichurri for the first time last summer and now it is basically essential any time I grill steaks. It is so easy, I don’t know why it took so long!

And then the garlicky oil in the bottom of the serving bowl is perfect for dunking good bread into.

[francostl]

Lived in Argentina as a boy but still have family and friends there….looove the chimi! One recommendation is using sunflower oil or something a little more neutral than olive oil. I love olive oil, and it works fine…I just found sunflower oil allows the other flavors through a bit better. This was recommended to me by one of my friends down there. I could live on Choripan, in a baguette of course, with some chimi. Sorry if someone else suggested this. :)

[pigeonhed]

Like Ethan and others have noted, I think the best part of this video is the acid/fat/aromatics breakdown. It really helps one understand the why verses the how, which shows you why it works together in the first place, AND how take this concept in any direction.

[SnakeJuice]

The cilantro and habanero "chimi" it's just called Pebre in Chile, but the way is made is more chunky bits and more spicy, but its also made the way you did it

[Thavyology]

I've made a Thai version of your chimichurri. My herbs are thai red basil, mint, green sawtooth coriander. And for my aromatic and spices I used good quality fish sauce made it mild for Mrs. So I skipped the thai chili. Thanks for making it easy.

[pHcHy]

I love your approach to learning traditional and using that to come up with inspired spin-offs. My mouth was literally watering watching this.

[natejc]

Best thing I love about Ethan's videos is that he absolutely just smashes down everything he makes. It's so awesome.

[tylerljacobs]

I made both of these this week, and while the regular chimichurri is great, this cilantro habanero one is amazing! I even made the whole bowl like you did with bulgar wheat. Incredible! Thanks for the inspiration for food this week!

[nineshinoda]

General people underestimate so much how useful is the structured perspective of food preparation, and this videos is exactly the reasong it is.
Very great video Ethan!