Best Chimichurri Recipe (From Texas de Brazil)

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.

What Makes This Recipe So Good

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 You’ll Love This Recipe

• 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 it 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 It

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