Chimichurri | Keto, Low-Carb, Gluten-Free, Vegan

Use this flavorful Argentine Chimichurri to finish your favorite grilled meats and fish or even as a marinade. It comes together very quickly using a handful of fresh, easy-to-find ingredients.

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Hungry for more? Give these other condiments a try:

• Secret Sauce for Burgers
• Pickled Red Onions
• Chipotle Aioli
• Ghost Pepper Ranch Dressing
• Blackened Ranch Dressing
• Quick Pickled Jalapeños

Peace, family.

It’s well into summer now and we’ve been grilling and smoking all of the things. Who can be bothered with heating up the house, when there’s a perfectly good patio and grill to enjoy? When it comes to accompaniments for grilled meat, Chimichurri reigns supreme. It’s herby, tangy, and savory, hitting all of the right notes.

What is Chimichurri?

Chimichurri is a popular sauce for grilled meat. You’ll often find it in Brazilian steakhouses. The condiment originates in Argentina, but is also used in Brazil and Paraguay. This herby sauce come in two types: red (Chimichurri rojo) or green. Recipes vary, but it is most often a blend of parsley, olive oil, garlic, red wine vinegar, red peppers, and oregano.

What Ingredients Do I Need?

To make my Chimichurri, you will need the following:

• Cilantro – roughly chopped
• Parsley – flat-leaf roughly chopped
• Shallot – peeled
• Garlic Cloves – peeled
• Extra Virgin Olive Oil – I try to use the highest quality olive oil that I can find since it is one of the star ingredients.
• Red Wine Vinegar
• Kosher Salt – if you use table salt you will need to decrease the amount used; taste your sauce and adjust to your liking.
• Black Pepper – freshly cracked
• Oregano – dried oregano
• Crushed Red Pepper
• Lime Juice – this is optional. I like to squeeze a little lime juice into my sauce. It takes the tanginess and acidity a bit over the top, so try a little and adjust to your preference.

Is Chimichurri Keto-Friendly?

My recipe contains just 1 gram of carbohydrates per serving (2 tablespoons) making it suitable for a ketogenic/low-carb life-style. It is also vegan, gluten-free, Whole30 compliant, paleo…perfect for whatever clean eating protocol you follow.

What Tools Do I Need?

This recipe is simple and does not employ the use of fancy tools. All you really need is a sharp knife and a cutting board. For ease, you may opt to use a food processor.

Do I Need a Food Processor to Make Chimichurri?

This all depends on your preference and how you will use the sauce. Using a food processor makes whipping up a batch of Chimichurri very easy. You simply toss the ingredients in and pulse to your desired consistency. But you also run the risk of making it a little pasty. Some folks prefer it this way, and it’s ideal if you want to use it as a marinade.

You can also finely chop the ingredients by hand and combine them in a small dish. Then, just stir vigorously until the ingredients are well combined. This offers a coarse, more robust bite which is what I personally prefer.

Chimichurri Storage

You can store this sauce, refrigerated, in an airtight container for up to 3 days. Whip it up the night before your cookout or party and the flavors will have a chance to sit and infuse even more.

How to Serve

Chimichurri can be served with

• Grilled Skirt Steak
• Grilled or Roasted Chicken
• Grilled or Roasted Potatoes
• Roasted Vegetables
• Grilled or Pan Fried Fish

Try it out and let me know what you think! When you make it, be sure to snap a pic and tag me on Instagram or Facebook!

Peace,

Adri