This is the greatest chimichurri recipe I’ve ever tried. You’ll keep a jar of this in your fridge at all times since it’s garlicky and a little spicy, with nicely balanced herbs.
This is the Texas de Brazil chimichurri recipe, which is considered the holy grail of chimichurri recipes. A must-have for any Whole30 participant.
What Gives This Recipe Its Flavour?
Chimichurri is fully and utterly fascinated with me.
I can eat it on anything and everything–on a salt-crusted seared steak, as a topping for garlic mashed potatoes, as a salad on Bibb lettuce, as a pizza dip, as a dressing for fried eggs for breakfast. It may be used on almost anything.
Fresh herbs, dried herbs, a healthy oil (ideally a good-quality olive oil or avocado oil), and a squeeze of lemon juice make up this chimichurri dish. So easy, yet so unbelievably delicious.
I tried a few other recipes before settling on the Texas de Brazil chimichurri recipe as the holy grail. Bingo. This is the best chimichurri recipe I’ve ever seen, and it’s the one I’ve been seeking for!
It’s herbaceous but not overpoweringly so, the cilantro is present but not overpowering, it’s the correct consistency–not thick and pasty like so many others–and it’s salty and lemony in a way that complements practically any dish (jury still out on Belgian waffles).
I used to recommend doing everything by hand, but since we’ve always had a batch of this greatest chimichurri recipe in our fridge for the last, oh, five years, I’ve moved on.
In my food processor, I create my Texas de Brazil chimichurri recipe as follows:
To ensure that the garlic is properly minced, blitz it first. Chop the herbs in with the rest of the ingredients. Pulse in the remaining ingredients until thoroughly blended.
That concludes our discussion. It takes around 5 minutes and yields a large quantity.
But to be honest, no matter how you slice, cut, or chop it, it will be excellent. Call me a cynic, but this is the best chimichurri recipe I’ve ever tried. This should be made! This is something to eat! Quite a bit.
Why Will You Enjoy This Recipe?
- The parsley and cilantro combine to create a lovely balance that isn’t overly parsley-heavy.
- This chimichurri recipe makes use of a lot of fresh garlic and lemon, giving it a garlicky brightness that goes well with nearly anything.
- This chimichurri recipe is made in the food processor and just takes a few minutes!
- It’s Whole30 and vegan by default, so it’ll fit into practically any diet.
How long will it keep in the refrigerator?
The best part is that it keeps indefinitely in the fridge. It only takes a few minutes to put together and lasts for at least two weeks — we normally keep ours for a little longer. You may want to double the recipe to ensure you have enough!
- Replace half of the olive oil with an avocado for a chimichurri that’s low in oil but high in healthful fats.
- To make a “thin” chimichurri, replace 1/3-1/2 of the olive oil with water.
- If you don’t want a spicy or garlicky chimichurri, reduce the crushed red pepper or garlic. The dish is great as written, however, it is somewhat spicy and garlicky!
- Start with 1 1/2 tablespoons of salt and add more to taste. We use a lot of it – about a tablespoon! This is how the recipe for Texas de Brazil was written, and we think it’s excellent.
- If you don’t use good-quality olive oil, your chimichurri will taste bitter. Avocado oil, as well as liquid, refined coconut oil, work well in this recipe.
How to make Chimichurri?
It’s far too simple. Ready?
- Pulse the peeled garlic in the food processor until it is minced.
- Pulse the fresh herbs in the food processor until finely minced (don’t remove the garlic).
- Combine the remaining ingredients: dried oregano, crushed red pepper flakes, salt, fresh lemon juice, and olive oil in a mixing bowl. Process until everything is thoroughly integrated.
- Combine the ingredients for the chimichurri recipe in a food processor and process until smooth.
That concludes our discussion. Spread it all over the place.
|Prep: Time limit: 5 minutes
Total: Time limit: 5 minutes
The finest chimichurri recipe ever. It’s easy to make and the perfect sauce or condiment for any vegan, paleo, or Whole30 fridge.
Garlicky and a little spicy with delicious fresh herbs, it’s very easy to make and the perfect sauce or condiment for any vegan, paleo, or Whole30 fridge. The chimichurri recipe from Texas de Brazil is by far my favorite chimichurri dish of all time!
This recipe makes 2 cups. 2 tablespoons are the serving size.
- 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
- Food processor
Instructions For Chimichurri
- Fresh garlic should be minced in a food processor. Pulse in the fresh parsley and cilantro until they are evenly chopped. Pulse in the remaining ingredients until thoroughly blended. Refrigerate the mixture in an airtight jar.
- Keeps for at least 2 weeks in an airtight container.
Serving: 2tablespoons, Calories: 126kcal, Carbohydrates: 1g, Protein: 1g, Fat: 14g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Sodium: 228mg, Potassium: 33mg, Fiber: 1g, Sugar: 1g, Vitamin A: 329IU, Vitamin C: 4mg, Calcium: 12mg, Iron: 1mg