Why I get obsessed with Chimichurri every summer.

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

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.

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

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.

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

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!!

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.

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.

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.

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. :)

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!

I keep a container of this in my fridge year round. A fun variant I like is a "dry" chimichurri, where you use dried parsley, oregano, basil and thyme and add like a tablespoon of paprika then I use a hand-blender in a narrow container and go for a kind of mayonnaise-like emulsion, which works because of the garlic. Throw a spoon of that on a steak and you're set.

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

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.

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

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.

I’ve never made chimichurri but I recently made a hanging herb garden that is flourishing so I think it’s time to go for it! I’ve been making a lot of mixed herb pestos that have come out amazingly!

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.

Definitely one of my favorite video concepts. Breaking it down into the basic building blocks really helps me understand my options in the kitchen and keeps things from getting boring.

I love the way you setup a blueprint of the recipe. Sets up the approach and it helps approach the recipes with unique takes on the recipe. Thanks for your great work!