Texas de Brazil Chimichurri Copycat
Bright, herbaceous, and dangerously addictive — this homemade chimichurri tastes exactly like the Texas de Brazil version and transforms any grilled meat into a restaurant-quality plate.
Ingredients
- 1 cup fresh flat-leaf parsley tightly packed
- 4 garlic cloves minced
- ⅓ cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Finely chop parsley leaves — aim for ⅛ inch pieces, not paste.
- Mince garlic as fine as possible. Use the flat of your knife to create a near-paste.
- Combine parsley and garlic in a bowl. Add olive oil, red wine vinegar, oregano, pepper flakes, salt, and pepper. Stir well.
- Cover and rest at room temperature for at least 30 minutes before serving.
- Taste and adjust salt or vinegar before serving.
Notes
Gets significantly better overnight — make ahead when possible.
Bring to room temperature before serving if refrigerated.
Keeps in the refrigerator for up to 7 days.
Bring to room temperature before serving if refrigerated.
Keeps in the refrigerator for up to 7 days.