Best Ever Chimichurri Recipe (from Texas de Brazil)
Ingredients
- approximately 6 cloves, more or less to taste2 tablespoons roughly chopped fresh garlic
- ½ cup fresh parsley leaves
- ¼ cup fresh cilantro leaves
- 1 cup high-quality olive oil
or avocado oil
- ¼ cup fresh lemon juice
4 tablespoons, from approximately 2 large lemons
- 1 tablespoon dried oregano
- more or less to taste1 tablespoon crushed red pepper
- plus more to taste½ tablespoon table salt
Directions
- 1
Add 2 tablespoons roughly chopped fresh garlic to bowl of food processor. Pulse garlic until minced.
- 2
Add ½ cup fresh parsley leaves and ¼ cup fresh cilantro leaves to food processor with minced garlic. Pulse until leaves are uniformly chopped. Scrape down sides of food processor bowl with silicone spatula as needed.
- 3
Add 1 cup high-quality olive oil, ¼ cup fresh lemon juice, 1 tablespoon dried oregano, 1 tablespoon crushed red pepper (to taste), and ½ tablespoon table salt (to taste) to food processor. Pulse until ingredients are well combined, being careful not to over-process mixture into paste. Scrape down sides of food processor bowl with silicone spatula as needed.
- 4
Taste chimichurri and add garlic, crushed red pepper, and salt as needed. Add ingredients in small increments and pulse 1 to 2 times to incorporate. Taste again and continue adjusting if needed.
- 5
When satisfied with flavor, use prepared chimichurri to marinate meat of choice, or transfer sauce to airtight container and refrigerate until ready to use.
Best Ever Chimichurri Recipe (from Texas de Brazil)
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About this Recipe
Craving the vibrant, herbaceous flavor of Texas de Brazil's signature sauce? You've found the ultimate copycat recipe for Best Ever Chimichurri, bringing that authentic steakhouse experience right to your home kitchen. This versatile sauce isn't just for churrasco; it's a game-changer for a variety of dishes, elevating every bite.
This chimichurri works beautifully because it perfectly balances fresh, zesty, and savory notes, just like the beloved original. The generous amount of fresh garlic, parsley, and cilantro creates a bright, aromatic foundation, while a touch of crushed red pepper adds that essential, subtle kick without overwhelming the other flavors. It's a simple blend that delivers complex, satisfying results every time.
What can you expect from this chimichurri? A bright green, emulsified sauce with a potent aroma that immediately signals freshness. The texture is wonderfully fluid, allowing it to coat proteins beautifully, yet it has enough body to cling to a spoon. Each taste is a burst of herbal freshness, followed by a savory depth from the olive oil, a tang from the lemon, and a lingering, pleasant warmth from the red pepper and garlic. It's a flavor profile that truly awakens the palate. This recipe is also naturally accommodating for many dietary needs, being paleo, Whole30, keto, low carb, and vegan-friendly.
Customizing this chimichurri is easy to suit your preference. Feel free to adjust the amount of fresh garlic for a milder or more assertive flavor. For the oil, a high-quality olive oil is classic, but avocado oil works just as well and maintains the sauce's dietary compliance. If you love heat, increase the crushed red pepper to your liking, or dial it back for a gentler experience. Remember to taste and adjust the salt for that perfect seasoning balance.
This chimichurri is perfect for weeknight meals or special occasions. Serve it generously over grilled meats, roasted vegetables, or as a vibrant dipping sauce for crusty bread.