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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21 Comments
Hey everyone! Let us know what you'd like to see Chef Willie cook next! 🙂
Thanks for sharing 😊
Just don't like the smell of parsley
I think I learned some knife skills. Do you use it as a marinade for steak, or a sauce that goes on top?
wife?
just replace the red pepper with red pepper flakes and remove the onion and it will be authentic chimichurri. but it other words, it still looks amazing and delicious!
I like the you are working! Professional!
The stem is 2 times more flavorful. Smfh.
Perfect
terrible description, 4 cups of oil/vinegar? makes no sense. left a dislike as my dish is ruined.
why don't you just put it all in a blender?
What…no pepper flakes? Other than that, I loved it. The red bell and the fresh oregano was twister, I gotta try that.
Can be used for oysters?
Great job 👏
i some times add 2-3 mint leaves i know its not traditional but gives a nice aroma and a cool clean flavor thank for the video
Excellent guide, looks to me like the real deal, thank you!!
Red bell pepper? NO WAY!!!
Well explained. Cheers!
I will give this a shot. I make a lot of chimichurri, and have never added red bel pepper. I do add mint though.
As the title says, the "BEST" chimichurri recipe ! Greetings from Puerto Rico…God bless !
If you do not rinse the onions, it cant be the best !
How long does it stay good…do you refrigerate it and how long does or can it last even though might eat it quickly but just for knowledge..thanks