Best Chimichurri Recipe (From Texas de Brazil)
Posted: 04/03/18
Updated: 07/14/21
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This is the absolute best chimichurri recipe. Garlicky and a bit spicy with the perfectly balanced herbs, you will fall end up with a jar of this in your fridge at all times! This is the Texas de Brazil chimichurri recipe – the holy grail when it comes to the best chimichurri recipe. A must for any Whole30.
Best Chimichurri Recipe (From Texas de Brazil)
I, 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 anything.
This chimichurri recipe is real food at its simplest, too: fresh herbs, dried herbs, a healthy oil (preferably a good-quality olive oil or avocado oil), and a bit of lemon juice. So simple and yet so, so ridiculously good.
I tried a few recipes before finding the holy grail, the Texas de Brazil chimichurri recipe. Bingo. The best chimichurri recipe, the one I’d been looking for! 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).
I used to recommend chopping everything by hand, but since we’ve had a batch of this best chimichurri recipe in our fridge at all times for the last, yeah, five years, I’ve since moved on. Here’s how I make this Texas de Brazil chimichurri recipe in my food processor:
Blitz the garlic first so it’s properly minced. Add in the herbs and chop. Add in the remaining ingredients and pulse until well combined. That’s it! It takes, oh, 5 minutes and makes a lot.
But, to be totally honest, it’s going to be delicious no matter how you slice, dice, and chop it. Call me hyperbolic, but this just the best chimichurri recipe ever. Make this! Eat this! A lot.
Why This Chimichurri Recipe Works (So Dang Well)
- The blend of parsley and cilantro create a gorgeous balance that isn’t super parsley-heavy.
- This chimichurri recipe uses a lot of fresh garlic and fresh lemon, creating a garlicky brightness that tastes good on almost everything.
- You make this chimichurri recipe in the food processor, and it takes only minutes!
- It’s naturally Whole30 and vegan, so it works for almost any diet.
How long does a batch of the best chimichurri recipe last in the fridge?
The best thing about this stuff is it lasts forever in the fridge. It only takes a few minutes to come together then lasts at least 2 weeks – we usually keep ours longer. You might want to double the recipe, too, so you have plenty on hand!
Variations
- Swap an avocado for half the olive oil for a chimichurri recipe that’s lower in oil but still super rich in healthy fats.
- Replace 1/3-1/2 of the olive oil with water to create a “skinny” chimichurri recipe.
- Reduce the crushed red pepper or garlic if you don’t want a very spicy or garlicky chimichurri. The recipe as written is delicious, but it is definitely a bit spicy and definitely garlicky!
Chef’s Tips
- Start with about 1 1/2 teaspoons salt and increase it to taste. We use a lot – 1 tablespoon! This is how the Texas de Brazil recipe was written, and we find it to be perfect.
- Make sure you use a good-quality olive oil, or you’ll end up with a chimichurri recipe that tastes bitter. Avocado oil and liquid, refined coconut oil work very well here, too.
How to Make This Chimichurri Recipe
It’s way too easy. Ready?
Add your peeled garlic to the food processor and pulse until minced.
Add the fresh herbs to the food processor (don’t remove the garlic) and pulse until chopped.
Add the remaining ingredients: dried oregano, crushed red pepper flakes, salt, fresh lemon juice, and olive oil. Process until well combined.
That’s it! Spoon it onto everything.
Other Recipes You’ll Love:
- Chimichurri Flank Steak
- Chimichurri Whole30 Meatballs with Swiss Chard
- Quick Chimichurri Shrimp Skewers
- Whole30 Ketchup
- Whole30 Dump Ranch Dressing
- Avocado Salsa
Best Chimichurri Recipe Ever: Texas de Brazil Chimichurri Recipe
The absolute best chimichurri recipe. Garlicky and a bit spicy with lovely fresh herbs, it's super easy to make and the perfect sauce or condiment for any vegan, paleo, or Whole30 fridge. The Texas de Brazil chimichurri recipe, it's by far my favorite chimichurri recipe of all time!Makes 2 cups. Serving size is 2 tablespoons.
servings
Ingredients
- 2 tablespoons fresh garlic roughly chopped
- ½ cup fresh parsley
- ¼ cup fresh cilantro
- 1 cup olive oil or avocado oil
- ¼ cup fresh lemon juice
- 1 tablespoon dried oregano
- 1 tablespoon crushed red pepper
- ½ tablespoon salt plus more to taste
Equipment
- Food processor
Instructions
- In a food processor, process fresh garlic until minced. Add fresh parsley and fresh cilantro and pulse until uniformly chopped. Add in remaining ingredients and pulse until well combined. Transfer to an airtight container and keep in the fridge.
Notes
Keeps for at least 2 weeks in an airtight container.
Video
Nutrition Information
Serving: 2tablespoons Calories: 126kcal (6%) Carbohydrates: 1g Protein: 1g (2%) Fat: 14g (22%) Saturated Fat: 2g (13%) Polyunsaturated Fat: 2g Monounsaturated Fat: 10g Sodium: 228mg (10%) Potassium: 33mg (1%) Fiber: 1g (4%) Sugar: 1g (1%) Vitamin A: 329IU (7%) Vitamin C: 4mg (5%) Calcium: 12mg (1%) Iron: 1mg (6%)
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
I used half the oil and incorporated a ripe avocado 🥑. It looks great and tastes
wonderful. Now just need to grill a fine steak. (I’ll be waiting for snopocolipse to end first!)
I have shared this perfect recipe with so many people, I make it weekly, so so good!
Made it! Pretty darn close to Texas de Brazil’s!
I love this recipe- we put it over flank steak with white rice/black beans.
Love it and my husband does too!
That’s great!
I didn’t have enough parsley so I switched the amounts 1 cup cilantro and 1/2 cup parsley. I also used a “wood smoked “ olive oil for 1/4 cup and regular olive oil for the remainder. I am a visual cook….never, well hardly ever, measure, but I did measure out the oil and in this case it was to oily/thin. Still had great flavor! I also used all fresh herbs 2 tablespoons of fresh oregano. Excellent recipe!
Thank you !!
I’m glad you loved it!
Hi Cheryl,
I want to make jars of this as gifts, using the fresh lemons I just picked off my tree. My friends are all “food label conscious”, so I thought adding the nutrition facts on the back of my gift tags would be really helpful to them. Can you tell me though, what a serving size is?
Thank you
1-2 tablespoons 🙂
Love this recipe! We are bold flavor lovers, so I doubled the garlic and pepper flakes! Amaze-balls! I love the chimichurri at TDB. My question is: DO you really store it in the fridge? It doesn’t congeal? Also, how long do you find a mason jar full of it stays good for?
Yes, we store it in the fridge! It should last about two weeks.
I agree~~~I only used 1/2 cup of olive oil and it was plenty! I will also cut back on the salt and use a bit more parsley as I did not use cilantro~~(Sorry Texas) . I will be making more since I grew an abundance of parsley this year! Yum~~~Bring on the steaks!