00:00Hey everybody and welcome back to It's Only Food with Chef John Paulie. Today, we're going
00:05to be showing you how to make chimichurri sauce. Cue the music.
00:09Alright, well thanks a lot for being here today. I appreciate you joining us from whatever
00:24platform you're joining us from. Don't forget to like, subscribe, leave a comment down below
00:29and share this video and this channel with everybody you know. Like I said, we're going
00:33to be making some chimichurri sauce, so let's jump into the recipe here and see what we've
00:37got. We've got about a half a cup of parsley, half a cup of cilantro, one tablespoon of
00:42dried oregano, one tablespoon of dried marjoram, two large garlic cloves, one little shallot,
00:47a half a cup of olive oil, three tablespoons of red wine vinegar, juice of one lime, quarter
00:53teaspoon of some red pepper flakes, and a little salt and pepper to taste. Let's go
00:58ahead and start blending this up. Alright, we've got our large vessel that we use for
01:02with our mixer here. I've got a Nutribullet, I've got a food processor, I've got a blender.
01:08I like the Nutribullet because it does a better job at grinding things up in smaller and it's
01:14much less time to set up. So I've added the olive oil, now I'm going to put the parsley
01:19and the cilantro right in there, and our red wine. We'll go ahead and blend this up first.
01:35Alright, we've got that started now. Let's add our shallots, our marjoram and oregano.
01:49The garlic, salt and pepper, our hot spicy red pepper flakes. I've got our juice from
01:58one lime. This is a big lime, they were on for 99 cents, so I grabbed the biggest ones
02:03I could find. Let's throw that right in there. Cover it back up. Give it another spin on
02:11the old Nutribullet. There you have it. I'm going to pour it into a different container
02:35so we can look at it and talk about it more. Alright, and there you go. We've got about
02:38a cup of the chimichurri sauce. This makes a good marinade for meat or a good sauce
02:43for meat, but you put it into a container with a tight fitting lid, keep it in the refrigerator
02:49and then you can just use it whenever you need to. The recipe is down in the description
02:52box. Thanks a lot for watching. Take care of yourself. Bye bye.
Comments