Or is there anywhere you can go to buy some already made?

Ive had this one before. It's delicious.

http://40aprons.com/best-chimichurri-recipe-texas-de-brazil-whole30/

Add one part salt and one part pepper....BAM!....chimichurri sauce.






*winky face

jh0400 said:

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Ive had this one before. It's delicious.

http://40aprons.com/best-chimichurri-recipe-texas-de-brazil-whole30/

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I think I spent a full minute scrolling down past walls of text and closing ads. Mostly closing ads. Is there a recipe at this link?

Toss olive oil, red wine vinegar, flat leaf parsley, cilantro, jalapeno, and garlic in a blender. Salt and pepper to taste (Vinegar: Oil ratio is about the same for all the recipes I found online, I just took the ingredients I liked from the higher rated ones and made it my own)

There is one I get from HEB that has been great called Gaucho Ranch. I've used it in multiple things and it is always great, just might need more salt. I've got a fantastic beef recipe I use for it if you're interested.

normaleagle05 said:

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jh0400 said:

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Ive had this one before. It's delicious.

http://40aprons.com/best-chimichurri-recipe-texas-de-brazil-whole30/

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I think I spent a full minute scrolling down past walls of text and closing ads. Mostly closing ads. Is there a recipe at this link?

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Quote:

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Best Chimichurri Recipe Ever: Texas de Brazil Chimichurri Recipe
This is the absolute best chimichurri recipe. Garlicky and a bit spicy with the perfectly balanced herbs, you will fall end up with a jar of this in your fridge at all times! This is, my friends, the Texas de Brazil chimichurri recipe, which is Whole30 and vegan. Your search for the best chimichurri recipe ends here. This Texas de Brazil chimichurri recipe is absolutely the holy grail when it comes to the best chimichurri recipe. A must for any Whole30.
Course Condiment, Sauce
Cuisine Argentinian, Latin, Paleo, Vegan, Whole30
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 cups
Ingredients

• 2 tablespoons fresh garlic roughly chopped
• 1/2 cup fresh parsley
• 1/4 cup fresh cilantro
• 1 cup olive oil or avocado oil
• 1/4 cup fresh lemon juice
• 1 tablespoon dried oregano
• 1 tablespoon crushed red pepper
• 1/2 tablespoon salt plus more to taste (You need a lot!)

Equipment Needed

• food processor

Instructions
[ol]

In a food processor, process fresh garlic until minced. Add fresh parsley and fresh cilantro and pulse until uniformly chopped. Add in remaining ingredients and pulse until well combined. Transfer to an airtight container and keep in the fridge.

[/ol]Recipe Notes
Keeps for at least 2 weeks.

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Cilantro in chimichurri? That is like parsley in pico de gallo no? Don't think I have ever seen or tasted it made like that.

RGV AG said:

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Cilantro in chimichurri? That is like parsley in pico de gallo no? Don't think I have ever seen or tasted it made like that.

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yea, cilantro does not belong.

I like this one from Bon Appetit, it might not be totally traditional but there are a couple things that make me like it even better. I like the higher acid/oil ratio in this one, I also am a cilantro fan and this one uses more cilantro than parsley.

Ingredients

• 1/2 cup red wine vinegar
• 1 teaspoon kosher salt
• 3-4 garlic cloves, thinly sliced or minced
• 1 shallot, finely chopped
• 1 Fresno chile or red jalapeo, finely chopped
• 1/2 cup minced fresh cilantro
• 1/4 cup minced fresh flat-leaf parsley
• 2 tablespoons finely chopped fresh oregano
• 3/4 cup extra-virgin olive oil

Cilantro shows up in a lot of chimichurri recipes.

AggieBarstool said:

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normaleagle05 said:

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jh0400 said:

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Ive had this one before. It's delicious.

http://40aprons.com/best-chimichurri-recipe-texas-de-brazil-whole30/

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I think I spent a full minute scrolling down past walls of text and closing ads. Mostly closing ads. Is there a recipe at this link?

---

Quote:

---

Best Chimichurri Recipe Ever: Texas de Brazil Chimichurri Recipe
This is the absolute best chimichurri recipe. Garlicky and a bit spicy with the perfectly balanced herbs, you will fall end up with a jar of this in your fridge at all times! This is, my friends, the Texas de Brazil chimichurri recipe, which is Whole30 and vegan. Your search for the best chimichurri recipe ends here. This Texas de Brazil chimichurri recipe is absolutely the holy grail when it comes to the best chimichurri recipe. A must for any Whole30.
Course Condiment, Sauce
Cuisine Argentinian, Latin, Paleo, Vegan, Whole30
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 cups
Ingredients

• 2 tablespoons fresh garlic roughly chopped
• 1/2 cup fresh parsley
• 1/4 cup fresh cilantro
• 1 cup olive oil or avocado oil
• 1/4 cup fresh lemon juice
• 1 tablespoon dried oregano
• 1 tablespoon crushed red pepper
• 1/2 tablespoon salt plus more to taste (You need a lot!)

Equipment Needed

• food processor

Instructions
[ol]

In a food processor, process fresh garlic until minced. Add fresh parsley and fresh cilantro and pulse until uniformly chopped. Add in remaining ingredients and pulse until well combined. Transfer to an airtight container and keep in the fridge.

[/ol]Recipe Notes
Keeps for at least 2 weeks.

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Add a bit of cumin and a seeded jalapeo for a bit more heat and you pretty much nailed my recipe.

Seven said:

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There is one I get from HEB that has been great called Gaucho Ranch

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We bought a bottle of this and threw it out after using it once.

There was s no such thing as good Pesto in a jar or good Chimichuri in a jar.

investorAg83 said:

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Add a bit of cumin and a seeded jalapeo for a bit more heat and you pretty much nailed my recipe.

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I haven't tried adding the cumin, but, definitely add the jalapeno and a splash of red wine vinegar to mine

HTownAg98 said:

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Cilantro shows up in a lot of chimichurri recipes.

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yes, you can put it in there. but, you're not going to find it in most traditional recipes.

I know there are better options but it works for us

Furlock Bones said:

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RGV AG said:

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Cilantro in chimichurri? That is like parsley in pico de gallo no? Don't think I have ever seen or tasted it made like that.

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yea, cilantro does not belong.

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Completely agree, I have been a Chimichurri fan for a long, long time. When I was a kid our neighbors were from Argentina and I started eating that stuff when I was like 5 and I never heard of cilantro going into it, and this was in Mexico mind where the SOB's put cilantro in just about anything.

I have never made it, but have watched it being made. I know that one of the varieties that I like the most uses either hot water or hot vinegar, not boiling but hot, in the mix at a certain time. Supposedly that is important. I also remember hearing that the Parsley is more flavorful when used at a certain stage.

True ripe cilantro has a strong flavor and it is not one that I would want in my Chimichurri.

Max Power said:

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I like this one from Bon Appetit, it might not be totally traditional but there are a couple things that make me like it even better. I like the higher acid/oil ratio in this one, I also am a cilantro fan and this one uses more cilantro than parsley.

Ingredients

• 1/2 cup red wine vinegar
• 1 teaspoon kosher salt
• 3-4 garlic cloves, thinly sliced or minced
• 1 shallot, finely chopped
• 1 Fresno chile or red jalapeo, finely chopped
• 1/2 cup minced fresh cilantro
• 1/4 cup minced fresh flat-leaf parsley
• 2 tablespoons finely chopped fresh oregano
• 3/4 cup extra-virgin olive oil

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I used one similar to that thought it was a touch heavy on the red wine vinegar. cutting back next time.

I do very similar as well. Never added cumin or oregano but that sounds good. I also do the parsely cilantro mix, cut back on red wine vinegar, and normally double the garlic. I love it on scrambled eggs the next morning.

I know we link this site a lot, but here is a basic chimichurri sauce from Serious Eats.

You are all wrong. You should be making a Board sauce instead.
https://amazingribs.com/tested-recipes/other-fun-sauce-recipes/board-sauce-recipe-adam-perry-lang

I made the recipe from serious eats. Was great.

EagleFordEarl said:

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Toss olive oil, red wine vinegar, flat leaf parsley, cilantro, jalapeno, and garlic in a blender. Salt and pepper to taste (Vinegar: Oil ratio is about the same for all the recipes I found online, I just took the ingredients I liked from the higher rated ones and made it my own)

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Remove jalepeno and add crushed red pepper flakes. Other than that you good.

Ol_Ag_02 said:

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EagleFordEarl said:

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Toss olive oil, red wine vinegar, flat leaf parsley, cilantro, jalapeno, and garlic in a blender. Salt and pepper to taste (Vinegar: Oil ratio is about the same for all the recipes I found online, I just took the ingredients I liked from the higher rated ones and made it my own)

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Remove jalepeno and add crushed red pepper flakes. Other than that you good.

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Personally I like chimichurri better when it's not blended. I think blending it drastically alters it. While still good I like the more "rustic" version. It's basically the board sauce mentioned above but without all the hipster nonsense

MichaelJ said:

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Personally I like chimichurri better when it's not blended. I think blending it drastically alters it. While still good I like the more "rustic" version. It's basically the board sauce mentioned above but without all the hipster nonsense

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Strongly agree. Also fresh Oregano is an important part of really good chimichurri IMO, as is strong garlic.

I went with the serious eats recipe and added a little cilantro, since it makes everything better. I was pretty pleased with the way it came out.

That's the best one IMO. We throw it on top of charred skirt steak every so often and it's delicious.

My favorite recipe is Martha Stewart's Basil Chimichurri

INGREDIENTS

• 1/4 cup basil leaves , finely chopped
• 1/4 cup flat leaf parsley , finely chopped
• 1 teaspoon oregano , finely chopped
• 1/2 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• 2 garlic cloves , minced
• 2 dried red chilies
• 1/4 teaspoon coarse salt
• 1/8 teaspoon fresh ground pepper

DIRECTIONS
[ol]

Stir all ingredients in a bowl.

Chimichurri can be refrigerated in an airtight container up to 3 days.

[/ol]

Whole Foods has a Chimi dried herb mix jar in the spice isle. Just add oil & vinegar. Not the best, but very convenient.