This is by far THE BEST Chimichurri Sauce recipe you will ever find on the internet. It's super easy to make and the flavors just explodes in your mouth. Put this chimichurri sauce on everything and anything, especially Lamb and Steak! This will be your go-to sauce recipe! Recipe Here: https://dadsthatcook.com/recipes/the-best-chimichurri-sauce-recipe/Jason Glover, everyday dad and host of Dads That Cook, has a clear mission.Hes going around the country - and sometimes abroad - to find dads who love to cook and create incredible meals for their families. Its simple. No Experts. Just Good Cooking!Dads That Cook is a web series featuring some incredible dads from around the country and their amazing recipes. Join Jason Glover and the Dads That Cook community, and even bigger revolution.Website: https://www.DadsThatCook.comFacebook: http://www.facebook.com/DadsThatCookInstagram: http://www.instagram.com/DadsThatCookTwitter: http://twitter.com/DadsThatCook#chimichurri #dadsthatcook #bestchimichurrisauceSo tell me, how do you make your chimichurri? What do you do?Well, chimichurri is a vinegar-based sauce. It's just mostly flat leaf parsley, a quarter cup of minced-Shallots? ... minced shallots. We've got five garlic cloves, salt, red pepper flakes, olive oil, and vinegar.So you're going to mix that up in that little mixie blendy thing?That's right.I love those little things. Just ...And it's easy to clean-Yeah, I think every guy, every dad needs to have something like this because it is super simple. You're going to love it.So first we'll separate the flat leaf parsley from the stems. The easiest way to do that is to just kind of do a little bit of shaving. Just rotate the bunch. Some of the stems can be left in there. You just want to just kind of chop it very coarsely because what we're going to do next is put it in our little food processor.Back to the food processor. This thing's awesome. You guys need to get one.What we need next is some garlic cloves. The best way to peel the garlic is just to slam it down.Slam it. Slam it.Okay.And then you just peel it off?That's right. And then I just chop off a little bit of that excess on the end.The stem? The little hard pieces?Yeah. Yeah.So how'd you learn about this chimichurri?Chimichurri, actually, I learned it on TV and then I tried it at home and it was really good with steaks. Any kind of red meat.Yeah?It really just brings out that flavor. So we got five crushed cloves of garlic we're just going to put right into the blender.Right, right. Just like that?Watch this. Magic. And if things stick to the side a little bit, what you want to do is spatula, and just kind of scrape the sides there.Get it down there?Yeah. Smell that right now. You can just already smell the freshness.Oh, yeah. Chimichurri. Chimichurri.And then we want to pulse this down just a little bit more. I think that looks pretty good.That looks awesome.We're going to put this into our mixing bowl. So at this point I'm going to add a little bit of this water into the container here so we can scrape down all the rest of it, because we don't want to lose any of this.Don't want to lose it.So now, the rest of the ingredients come in. I've already done a little bit of the mincing of the shallot, and basically what I like to do is just do several layers of cuts, and that just allows me to do ...A nice, even kind of dice.Yeah, that's right. And you can get this easy.It's so much easier. Look at that. And it's all perfect. It's As long as you make those nice little cuts in the beginning.You can always just kind of run it across the board, too.Right, exactly. It's all going to taste the same.That's right. All we're doing now is just putting everything into a bowl.Good.A quarter cup of minced shallot. That goes right in. A quarter cup of red wine vinegar.Just like that.Yeah. Half a cup of good extra virgin olive oil.And you made that yourself, right?Yeah.In the back yard?With my muscles. That's right. And two teaspoons of salt. A quarter teaspoon of red pepper flakes. Just a little bit to kick it up. And then just get a little whisk.Whisk.Mix everything up, and then basically it needs to just sit and let the flavors-To flow.... fuse and meld together. The key thing here is that you've got to taste your food as you go along.Oh, yeah. It's got that kick. Oh, that's good. Wow, good stuff.Chimichurri.Chimichurri.
