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Chimichurri is a fabulous green sauce that is made with fresh parsley, oregano, garlic, olive oil, vinegar and red pepper. It is similar to a pesto. Chimichurri is from Argentina and is the best accompaniment to any grilled or barbecued meats and vegetables.
This recipe for Chimichurri Sauce doubles as a marinade and an accompaniment to all cuts of beef, chicken, and vegetables. Serve it over grilled steak, chicken, of veggies. I marinate chicken or beef in the chimichurri sauce prior to grilling, reserving some of the sauce. Right before removing the meats from the grill I brush or drizzle more chimichurri sauce on the cooked meat.
Chimichurri Sauce | Low Carb | Keto
Ingredients
1 cup firmly packed fresh flat-leaf parsley, trimmed of thick stems
2 to 3 garlic cloves
2 to 3 tablespoons fresh oregano leaves (can sub 1 t o 2 teaspoons dried oregano)
1/3 cup olive oil
2 Tbsp red wine vinegar
1/2 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes
Directions:
In a mini food processor, combine the parsley, vinegar, garlic, oregano and crushed red pepper. Process until smooth; season with salt and pepper. Transfer the sauce to a bowl and pour the olive oil over the mixture. Let stand for at least 20 minutes.
Serve immediately or refrigerate. If chilled, return to room temperature before serving. Can keep for a day or two in refrigerator.
A mini food processor, such as this one, is great for making Chimichurri Sauce.
Nutritional Information: (for the entire batch of sauce)
Calories 651.7 Total Fat 71.8 g Total Carbohydrate 3.8 g Dietary Fiber 2.0 g Protein 1.8 g
Net Carbs 1.8 g