Best Ever Chimichurri Recipe (from Texas de Brazil)
A perfect copycat recipe for Texas de Brazil's chimichurri, this is the BEST sauce or marinade for a variety of dishes. Naturally paleo, Whole30, keto, low carb, and vegan.
Ingredients
- 2 tablespoons roughly chopped fresh garlic (approximately 6 cloves, more or less to taste)
- 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
- 1 tablespoon crushed red pepper (more or less to taste)
- ½ tablespoon table salt (plus more to taste)
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.