Best Chimichurri Recipe Ever (from Texas de Brazil)
Let Me Tell You About My Love Affair With Chimichurri
Okay, so real talk—my first encounter with chimichurri was actually at a friend’s backyard barbecue. (And yes, there’s a Texas de Brazil down the road from me, but I’d never gone—go figure.) Anyway, my buddy Dave slathered it all over grilled steak and I remember thinking, “How have I lived this long without this green magic?” Fast forward to now, and I make my own version at home pretty much every time there’s something sizzle-worthy on the grill. My kids call it “the green stuff,” but let’s be honest, they mostly use it as an excuse to eat bread. Also, if you ever see a little green blob on your shirt after making this, just embrace it. Chimichurri stains are a badge of honor.
Why I Keep Making This (Even When I Swear I’m Too Busy)
I whip up this chimichurri whenever I want something that tastes fancy but is actually almost laughably easy. My family goes wild for it, especially on steak (but try it on roasted veggies—trust me). Sometimes I make it because it makes me feel like a culinary genius, even though it’s basically just chopping and mixing. And—total honesty—there was a time I dumped in way too much garlic and everyone cleared out for the afternoon, but I learned my lesson. Now I taste as I go. So should you!
What You’ll Need (And What I Swap In If I’m Low On Stuff)
- 1 big bunch of fresh flat-leaf parsley (curly works if that’s all you’ve got, but it’s not quite the same)
- 3-5 cloves garlic, minced (I’ve used the jar stuff in a pinch; it’s… fine)
- 1/2 cup fresh oregano leaves (dried oregano works, just use about a tablespoon and don’t tell my grandma)
- 1/2 cup red wine vinegar (sometimes I use apple cider vinegar if that’s all I have—totally changes the flavor, but it’s fun to mix it up)
- 3/4 cup good olive oil (I mean, if you’re using the cheap stuff, it’ll still be delicious)
- 1/2 tsp crushed red pepper flakes (adjust if you’re a spice monster)
- 1 tsp kosher salt (or regular, honestly who’s checking?)
- 1/2 tsp freshly ground black pepper (I’ve literally used pre-ground when I was out of the fancy stuff)
You could also toss in a squeeze of lemon juice, if you’re feeling zesty. I sometimes do, sometimes don’t. Whatever floats your boat.
How I Actually Throw It Together
- Finely chop the parsley and oregano (I usually just pile them up and go to town with my biggest knife; if it looks like a tiny salad, you’re on the right track).
- Pop the herbs into a bowl. Add your minced garlic, red pepper flakes, salt, pepper. (This is where I usually sneak a taste. Don’t worry if it’s a little bitter right now—the oil and vinegar mellow things out.)
- Pour in your vinegar, then the olive oil. Stir it up. It should look a bit like a chunky green vinaigrette. If it looks strange or separates, just give it another mix. Or a little shake if you’re using a jar (which I do when I feel fancy or want less cleanup).
- Let it sit for at least 15 minutes if you can. But honestly, sometimes dinner’s already on the table and I just serve it straight away. I think it tastes better the next day, but who can wait that long?
Stuff I’ve Learned (Usually The Hard Way)
- If you overblend it (like in a food processor), it gets kind of muddy and weird. Some folks like it that way, but not me.
- Don’t stress if the color turns a little dull after a day in the fridge. Flavor’s still there! (Actually, it’s usually even better.)
- Too much garlic = instant regret. Just trust me on this one.
Variations I’ve Tried (Plus One That Was A Total Flop)
- Once, I threw in some cilantro for a Tex-Mex twist. Loved it, but my daughter said it “tasted like soap,” so… your mileage may vary.
- Lemon juice instead of vinegar? Makes it brighter! But more like a salad dressing. Not a bad thing, just different.
- One time, I tried a smoked paprika version. Nope. Tasted like barbecue sauce gone rogue. Wouldn’t recommend.
Do You Need Fancy Gadgets?
Look, you’ll see recipes that insist on a food processor or mortar and pestle. Is it easier? Sure. But I’ve chopped everything by hand on a cutting board from IKEA and it worked just fine. If you don’t have a big knife, use kitchen scissors; just don’t use a blender—trust me, it gets weird and gloppy.
Storing It (But It Never Lasts In My House)
Technically, you can store chimichurri in a jar or airtight container in the fridge for up to five days. But, and this is a big but, it’s usually gone within 24 hours in my kitchen. If it separates, just stir it up. And if you see a little olive oil solidifying, that’s normal—give it a few minutes at room temp. I found some great storage tips here if you want to geek out about it.
How We Eat It (And The One Time I Got Creative)
Obviously, steak is classic. But chicken, grilled shrimp, roasted potatoes—heck, I’ve even used it as a sandwich spread. One time, I tried mixing a spoonful into mayonnaise for a burger sauce. It was epic. My one real tradition? Slather it on warm, crusty bread, and nobody’s allowed to talk until their mouth is full.
Stuff I Wish I’d Known (AKA Pro Tips and Mini Fails)
- Don’t rush the chopping. I once tried to blitz everything super fast and wound up with green mush. Not. Worth. It.
- Let the flavors meld for at least a bit. If you eat it right away, it’s fine, but 30 minutes is honestly magical (or overnight—if you have that kind of patience).
- Go easy on the vinegar at first; you can always add more, but once it’s in, it’s there for good.
Questions People Actually Ask Me
Can I make this ahead? Oh, for sure! I think it’s actually tastier the next day, but, uh, it rarely sticks around that long at my place.
Is it really from Texas de Brazil? Sort of. I copied the vibe after eating there, but made tweaks based on what I had at home (and what my picky eaters tolerate).
How spicy is this? Mild, but you can totally crank up the pepper flakes if you’re feeling feisty. Or leave ‘em out—nobody’s judging.
What’s the best oil? I like extra virgin olive oil, but once I used half canola when I ran out and nobody noticed. So, use what you’ve got.
Can I freeze it? Actually, yes, but, in my experience, the herbs get a little sad and limp. Still tastes good, though. More on that here if you’re curious.
Last thing—I once read you can use basil or mint for a summer twist. Haven’t tried it, but if you do, let me know! Oh, and if you end up wearing a little chimichurri, you’re in good company. Happens to the best of us.
Ingredients
- 1 cup fresh flat-leaf parsley, finely chopped
- 1/2 cup fresh cilantro, finely chopped
- 4 cloves garlic, minced
- 2 tablespoons fresh oregano, finely chopped (or 2 teaspoons dried oregano)
- 1/2 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 1 teaspoon crushed red pepper flakes
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Instructions
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1In a medium bowl, combine the parsley, cilantro, oregano, and garlic.
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2Add the red wine vinegar, olive oil, crushed red pepper flakes, salt, and black pepper.
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3Stir well until all ingredients are thoroughly mixed and the sauce is well combined.
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4Let the chimichurri sit for at least 10 minutes to allow the flavors to meld.
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5Serve immediately with grilled meats or refrigerate in an airtight container for up to 1 week.
Approximate Information for One Serving
Nutrition Disclaimers
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.
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