Best Chimichurri Ever: Texas de Brazil Recipe

The Best Chimichurri I've Ever Had: Texas de Brazil's RecipeI, for one, am completely and totally obsessed with chimichurri. I can, and often do, eat it on absolutely any and everything–on a salt-crusted seared ribeye, topping garlic mashed potatoes, on Bibb lettuce as a salad, as a dip for pizza, dressing fried eggs for breakfast.. It can go on literally anythingThe Best Chimichurri I've Ever Had: Texas de Brazil's Recipe

I tried a few recipes before finding the holy grail, Texas de Brazil’s recipe. It’s herby but doesn’t taste obnoxiously of parsley, the cilantro is there but doesn’t scream, “CILANTRO!!!”, it’s a perfect consistency–not thick and pasty like so many others, and it’s salty and lemony in a way that suits almost all dishes (jury still out on Belgian waffles). 


The Best Chimichurri I've Ever Had: Texas de Brazil's RecipeChopping everything by hand may take a bit more time, but allows the oil to remain clear and the chimichurri dark green, the chopped herbs retain their shape for a rustic, yet elegant look. If none of this matters to you, or you’re really in a hurry, you’ll save about 8 minutes by throwing everything in the blender or food processor. You’ll have less control over the proportions, though, as everything should be measured chopped. But, to be totally honest, it’s going to be delicious no matter how you slice, dice, and chop it.

The Best Chimichurri I've Ever Had: Texas de Brazil's RecipeMake this! Eat this!

A lot.

5.0 from 4 reviews
Best Chimichurri Ever: Texas de Brazil Recipe
Prep time
Total time
A garlicky herb sauce that goes perfectly with almost everything--especially steak.
Recipe type: Condiment
Cuisine: Argentinian
  • 1 cup of oil (either great olive oil or use vegetable oil - you don't want the strong taste of a mediocre olive oil here)
  • ¼ cup of lemon juice
  • ½ cup cup chopped fresh parsley
  • ¼ cup chopped cilantro
  • 2 tablespoons of fresh chopped garlic
  • 1 tablespoon of dry oregano
  • 1 tablespoon of red crushed pepper
  • Salt to taste (a lot - I started with 1 tablespoon [from the original recipe] and it was salty, but delicious!)
  1. Combine all ingredients. Best if refrigerated for at least an hour before serving, to let the flavors meld. Keep in the fridge for up to two weeks.



  1. Cathy says

    This is so yummy. I used 2 T chopped fresh oregano instead of dried, and 1 teaspoon of salt was plenty for me. Great on all kinds of stuff. Thanks for the recipe!

  2. says

    Thank you, Cheryl, for sharing this recipe. I’m glad you enjoy chimichurri so much, and have found many uses for it. I grew up in Argentina, and chimichurri is definitely a trademark from the land of the best beef in the world… OK, arguably, these days. =) In Argentina, cilantro is not used much at all, in fact, I came to know about it when I came to the USA. I’m glad I developed a taste for it, as I think it makes chimichurri better than by just using parsley. Also, and this may make you love this sauce even better, try adding pine nuts (finely chopped) in it! Pine nuts are expensive, but here in the states are more accessible than in South America. If you thought this couldn’t get any better, you might be up to a big surprise. For the 4th of July, I made a brisket with chimichurry (that’s how you make everything Argentinean style), and people loved it. I was hoping for left overs… not such luck! 😉 Thanks for sharing your knowledge and talent!

    • Cheryl Malik says

      Wow, Gustavo, so much amazing information! I know I had always been interested in chimichurri growing up–its vibrant shade and promise of so many herbs bursting with bright flavor–but when I saw it was only parsley, I was a bit “meh” about the whole concept. I hate to admit that I fell head over heels in love with chimichurri when I had it at Texas de Brazil, I think because of the cilantro and oregano! It’s so interesting to hear you say that even you think it’s better with cilantro, though it’s not traditional! The pine nuts addition sounds amazing–like you could even come up with a chimichurri-style pesto.. mmmmm! I KNOW I have to try that. And your 4th celebration sounds amazing! Just wish I had been invited.. geez.. Haha!

      • Steve Douglas says

        Hi, in the UK here and wanted clarification on “1 tablespoon of red crushed pepper” is this dried Chile pepper plakes, or fresh red chilies crushed, if you could help, thanks

        • Cheryl Malik says

          So sorry about that! That’s dried red pepper flakes. But I bet fresh chiles would be great too, just not sure on the amount.

    • Cheryl Malik says

      So sorry about that! THe recipe plugin we used to use totally tanked and we’ve been slowly updating all the recipes. It’s fixed now.. try again :) Thanks for your patience! This chimichurri is *totally* worth it!

  3. Maya says

    Greetings from Guatemala!!
    I love your recipe, I am totally in love with it, thanks!! Just wanted to know if it is possible to make two or three jars at once (or 3x the recipe amounts), and save it using a canning method (air tight). Does the heat of this method alter the flavor or product life once opened??
    Anybody there willing to help me???? Thanks all!!

    • Cheryl Malik says

      Oh man.. I don’t have much working knowledge of canning methods at all so I can’t really give you any solid info there. I would assume that heat would affect the flavor somewhat but it’s probably not by much! Even when I roast or bake something with the chimichurri, the flavor is still basically the same. Give it a whirl.. and let me know! Thanks Maya! :)

      • Amanda says

        I’m not entirely sure about canning with fresh herbs like this, but something I do think would work is freezing. I’ve actually frozen pesto and simliar sauces with great success. One of the best ways I’ve found: using ice cube trays! Once they’re frozen solid, pop them out and put them in a freezer bag. That way you can use a little at a time or a lot. They will defrost in the fridge or put a couple cubes in a separate ziplock and massage in warm water until they break up. :)

    • pushpa patel says

      HI I think you can freeze the chimichurri because I make cilantro chimichurri and that freezes well. When you need it just take it out the night before and leave it in the fridge to thaw or leave it on counter for an hour… hope this helps

    • Cheryl Malik says

      Oh, oh Alice, oh. It’s SO good. You really should try it.. oh man. I made a double batch last night and am salivating just thinking of it!

  4. Carol says

    Hi there,

    I never write comments but we had this on grilled pork and lamb and it was amazing! I stuck it in the mini blender and let it sit overnight for the flavors to marry. I can’t say enough about how delicious it was and inspired a whole lot of cooking in my kitchen. It’s great on anything, especially grilled corn!

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