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Chimichurri sauce served with grilled food
Rustic vinaigrette-style sauce with chopped herbs and vegetables

Brazilian chimichurri sauce

Author: Flavelo
Recipes Vegetarian & Vegan Sauces and Gravies
Although originally Argentine, the Brazilian version (often going by 'vinagrete' in a similar style) is an essential accompaniment to Churrasco (grilled meats). This is not a cooked sauce, but a raw 'relish': the acidity of vinegar and the abundance of fresh herbs cut through the richness of roasts, cleansing the palate before the next bite.
🕒 Prep Time 15 mins
⌛ Total Time 45 mins
🍽️ Servings 6 servings
🔥 Calories 120 kcal
🌍 Cuisine Brazilian

Ingredients

Equipment Needed

  • Sharp knife: For chopping herbs.
  • Jar with lid: For maturing.

Allergen Information

⚠️ Sulphites (vinegar)

Instructions

1 ✓

Chop the washed and dried herbs very finely with a knife. Chop the garlic as well.

Tip: It is important that the leaves are dry, otherwise the sauce will spoil sooner due to water, and the oil won't coat the leaves nicely.
2 ✓

Mix the dry spices (oregano, chilli) with the vinegar and salt in a bowl. Let stand for 5 minutes.

Tip: The salt dissolves in the vinegar (it wouldn't in oil), and the dried spices soften slightly.
3 ✓

Add the fresh herbs and garlic, then pour over the oil. Mix well.

Tip: Don't mix too aggressively, we are not making an emulsion (like mayonnaise), but an oily dressing where ingredients separate.
4 ✓

Let stand at room temperature for at least 30 minutes before serving.

Tip: Time is needed for the garlic and spice flavours to dissolve into the oil (extraction).

Recipe FAQ

Can I use a food processor?
Better not. The machine purees the herbs and can make the oil bitter. Hand chopping gives a chunkier, rustic, and tastier result.

Ingredients

  • 50 g Fresh parsley (stalks removed)
  • 20 g Fresh coriander
  • 3 cloves Garlic
  • 100 ml Extra virgin olive oil
  • 3 ml Red wine vinegar
  • 1 tsp Dried oregano
  • 1 tsp Chilli flakes
  • 1 pinch Salt
  • 1 pinch Ground black pepper