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Quick Chimichurri in the Food Processor is about speed without shortcuts. The sauce stays bold and textured, freezes beautifully, and works across meals instead of being tied to one dish.
Once you understand the method, it becomes something you keep on hand rather than something you make once.
https://the-good-plate.com/chimichurri-food-processor/
#chimichurri #homecooking #mealprep
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0:06
Good afternoon and welcome to the good
0:09
plates kitchen. Today I would like to
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talk to you about chim chur and an easy
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way to make it in the food processor.
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And yes, the song from Mary Poppins is
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running in my head right now. Chim chimy
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chim chimy chim Jim chy. Anyway, this is
0:27
what we're talking about. Okay. So, if
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you haven't heard about if you haven't
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heard about that, it is a
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Argentinian sauce that is used a lot on
0:39
meats. It's used on vegetables. It can
0:42
be a marinade. It can be a just a sauce.
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It's very, very versatile. And the way
0:48
that it's usually made is usually made
0:50
by chopping things very very finely and
0:54
using a mortar and or a um mortar and
0:57
pestle.
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And that can get tedious really really
1:02
fast. So I was kind of like, okay, I
1:05
really want to make this. How am I going
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to do this? Okay, let's try the food
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processor. Guess what? It works
1:11
beautifully. So what you want to do is
1:14
you want to prep your ingredients. Star
1:17
of the show is dried oregano. This is a
1:20
very herbal flavor. It's dried oregano
1:24
and parsley which together make a
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beautiful, beautiful marriage. And a lot
1:31
of garlic. And then we have red pepper
1:35
flakes for heat, paprika for charm,
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cumin, which is one of those wonderful
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spices, olive oil, red wine vinegar,
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which provides acid, salt, and freshly
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ground black pepper. And all that goes
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into the food processor.
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It's very, very easy. You put it in the
1:57
food processor. And you don't want to
2:00
make it into a paste. So, what you want
2:03
to do is you want to use the chop. So,
2:04
chop, chop, chop, chop, chop, chop,
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chop, chop, chop, chop, chop. Maybe
2:08
about 15, 20 seconds, something like
2:11
that on a pulse chop. And there you have
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it. It's all done. And you take it out
2:18
and you taste it. You can adjust it for
2:20
seasoning if you think it needs maybe
2:21
you want to put some lemon in it. Maybe
2:23
you want to put more heat in it. Maybe
2:25
you want to put more red pepper flakes.
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But that's up to you. That's your taste.
2:30
And then you can take that wonderful
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stuff and you can put it in a
2:37
jar and put it in your refrigerator to
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use for other foods. Or you can do like
2:43
I do and you can marinate meat with it.
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And what I do is I take the meat and I
2:49
put it in a vacuum sealable bag. I used
2:53
flap meat and I put a whole bunch of
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that wonderful chim churi on it. Sealed
3:00
the bag, put it in the freezer. Then I
3:03
had some chicken thighs. I did the same
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thing with them and put them in a bag.
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Put the chicken put the chim cherry,
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sealed it, and put it in the freezer.
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Now, what's going to happen is some
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night when I really don't feel like
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cooking, I have an absolutely excellent
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dinner that everybody's going to love.
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So, my recommendation to you today is to
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get some of those herbs, get it
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together, put it in your food processor,
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be happy,
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and we'll see you next time on The Good
3:34
Plate. Thanks for listening. As always,
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forever forward, forever flavorful. Yum,
3:43
yum.
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