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Chimichurri sauce served with grilled foods
Fresh and tangy Brazilian chimichurri sauce

Brazilian Style Chimichurri (Vinagrete)

Author: Flavelo
Sauces and Gravies Recipes Vegetarian & Vegan Dishes
While originally Argentine, the Brazilian version (often called 'Vinagrete' or just molho) is an indispensable side to Churrasco. It's not a cooked sauce, but a raw relish: the acidity of vinegar and the abundance of fresh herbs cut through the smokiness of grilled meats, cleansing the palate between bites.
🕒 Prep Time 15 mins
⌛ Total Time 45 mins
🍽️ Servings 6 servings
🔥 Calories 120 kcal
🌍 Cuisine Brazilian

Ingredients

Equipment Needed

  • Sharp Knife: For chopping herbs.
  • Mason Jar: For marinating.

Allergen Information

⚠️ Sulfites (vinegar)

Instructions

1 ✓

Wash and thoroughly dry the herbs. Chop them very finely by hand, along with the garlic.

Tip: Wet herbs will spoil faster and prevent the oil from coating the leaves properly.
2 ✓

In a bowl, mix the dried spices (oregano, chili) with the vinegar and salt. Let sit for 5 minutes.

Tip: Salt dissolves in vinegar (but not in oil), and this step helps rehydrate the dried spices.
3 ✓

Add the fresh herbs and garlic, then pour in the oil. Stir to combine.

Tip: Don't whisk too hard; we aren't making an emulsion like mayo. We want a loose, oil-based relish.
4 ✓

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

Tip: This time allows the garlic flavor to infuse into the oil.

Recipe FAQ

Can I use a food processor?
Better not. It turns the herbs into mush and can make the oil bitter. Hand chopping yields a superior, rustic texture.

Ingredients

  • 1 bunch Fresh Parsley (stems removed)
  • 1/2 cup Fresh Cilantro (leaves only)
  • 3 cloves Garlic
  • 1/2 cup Extra Virgin Olive Oil
  • 1 tsp Red Wine Vinegar (splash)
  • 1 tsp Dried Oregano
  • 1 tsp Red Chili Flakes
  • 1 pinch Salt
  • 1 pinch Black Pepper