Best Ever Chimichurri Recipe (from Texas de Brazil)

• servings: 16 servings
• active time: 10 minutes
• total time: 10 minutes

Ingredients

2 tablespoons roughly chopped fresh garlic (approximately 6 cloves, more or less to taste)

½ cup fresh parsley leaves

¼ cup fresh cilantro leaves

1 cup high-quality olive oil (or avocado oil)

¼ cup fresh lemon juice (4 tablespoons, from approximately 2 large lemons)

1 tablespoon dried oregano

1 tablespoon crushed red pepper (more or less to taste)

½ tablespoon table salt (plus more to taste)

Directions

Add 2 tablespoons roughly chopped fresh garlic to bowl of food processor. Pulse garlic until minced.

Add ½ cup fresh parsley leaves and ¼ cup fresh cilantro leaves to food processor with minced garlic. Pulse until leaves are uniformly chopped. Scrape down sides of food processor bowl with silicone spatula as needed.

Add 1 cup high-quality olive oil, ¼ cup fresh lemon juice, 1 tablespoon dried oregano, 1 tablespoon crushed red pepper (to taste), and ½ tablespoon table salt (to taste) to food processor. Pulse until ingredients are well combined, being careful not to over-process mixture into paste. Scrape down sides of food processor bowl with silicone spatula as needed.

Taste chimichurri and add garlic, crushed red pepper, and salt as needed. Add ingredients in small increments and pulse 1 to 2 times to incorporate. Taste again and continue adjusting if needed.

When satisfied with flavor, use prepared chimichurri to marinate meat of choice, or transfer sauce to airtight container and refrigerate until ready to use.

Nutrition

• Serving Size: 2 tablespoons
• Calories: 135 kcal
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Sodium: 228 mg
• Dietary Fiber: 0.4 g
• Total Sugars: 0.2 g
• Protein: 0.2 g