Best Chimichurri Recipe Texas De Brazil Recipe Vegan Whole30

🌿 What is Chimichurri?

Chimichurri is a savory, herbaceous sauce that originated in Argentina and Uruguay, though today its popularity extends far beyond Latin America. There’s no cooking involved in making chimichurri, as it’s commonly used as a marinade or a condiment for various meats or sides.The ingredients list for classic green chimichurri is simple: garlic, olive oil, parsley, vinegar, oregano, red pepper flakes, and salt.Because this version is a copycat of Texas de Brazil’s chimichurri, the recipe differs a little from traditional chimichurri due to the addition of cilantro. You’re welcome to replace the cilantro with additional parsley for a more authentic sauce! It also uses lemon juice for acidity instead of red wine vinegar. I personally prefer the flavor of the lemon juice with the rest of the ingredients, but you can swap it out easily.

🧄 What Makes This Recipe So Good

When I tell you I’m obsessed with this sauce, I mean I am OB. SESSED. WITH. THIS. SAUCE! I’ve been making it for a solid decade now, and it’s such a staple in my meal plan that to this day it has its own spot in my fridge. I always have a batch on hand. The flavors are incredible, and it’s so unbelievably versatile. I’ve used it on basically everything at this point – seared ribeye, chimichurri rice, garlic mashed potatoes, fried eggs, even a dip for pizza! I’ve never once been disappointed. This chimichurri recipe is a perfect copycat for the chimichurri served at Texas de Brazil, and making it could NOT be easier. Basically all you have to do is add everything to the food processor and process until you’ve got a well-mixed sauce. I like to add the ingredients incrementally to be sure everything’s finely chopped and you don’t get any giant pieces of garlic or herb leaves in a bite. Since this chimichurri recipe really only uses oil, herbs, and spices, it’s naturally paleo, Whole30, keto, low carb, vegetarian, vegan, dairy free, and gluten free. I know it’s hard to believe something this good works for so many different dietary needs, but… believe it! It’s true!

👩🏼‍🍳 Chef’s Tips

One of the really great things about this chimichurri recipe is that it’s totally customizable. You can adjust the amounts of each ingredient until you’ve got your perfect sauce. Maybe you want less oil and more herbs. Go for it! Scale back the garlic if you’re not big on that raw flavor. Replace the cilantro with more parsley for a more authentic chimichurri. Use red wine vinegar instead of lemon juice. Anything goes! When it comes to salt, I always recommend starting out low. I like my chimichurri salty, so I actually use a full tablespoon in my own batches. I’ve written the recipe with just ½ tablespoon, though, because you can always add more, but you can’t take it back out. It’s way better (and less frustrating) to under-salt it than to over-salt it. If you don’t have a food processor, you can actually make this whole chimichurri recipe by hand instead! It takes a little more effort and a little more time, but you still end up with a delicious chimichurri in the end. Use a sharp knife to mince the garlic, parsley, and cilantro really well. From there, add everything to a bowl and whisk vigorously until all the ingredients are fully incorporated. It’s super important that you use a high-quality, great-tasting olive oil (or EVOO) to make your chimichurri. Since the olive oil is so prominent, using a subpar oil can absolutely wreck the flavor of the sauce. Low-quality olive oils will taste oily and bitter, and some are even diluted with older batches of olive oil or other oils altogether. High-quality oils have a more subtle, herby, sometimes fruity taste and aroma. Your oil needs to be fresh, too. Even high-quality olive oil will taste rancid after it expires.

💡 Chimichurri Variations

Light Chimichurri: Instead of 1 cup olive oil, use ⅓ cup water and ⅔ cup olive oil. For an even lighter chimichurri, use ½ cup water and ½ cup olive oil. Avocado Chimichurri: Instead of 1 cup olive oil, use only ½ cup olive oil and add the flesh of one large avocado. Mild Chimichurri: Reduce the amount of crushed red pepper flakes or omit them entirely.

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