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Chimichurri is one of my favourite sauces to serve with steak, grilled chicken, baked fish or with roasted low-carb vegetables. It's a great way to add healthy fats and flavour to any meals when you follow a keto diet.
I prefer to blend mine but you can keep it chunky by simply chopping all of the ingredients with a knife. You can use it to make a simple dressing by combining it with some healthy mayonnaise.
It takes just 5 minutes to make and you can keep it in a sealed jar in the fridge for at least a week, maybe two. If you need to store it for longer, pour it in an ice tray and freeze until set. Once set, empty the ice cubes in a container or a freezer bag and keep frozen for 3 months. When you want to use it, let it defrost at room temperature or in the fridge.
This chimichurri sauce recipe makes 4 generous (1/4 cup) servings or up to 8 smaller (2-tbsp) servings. Enjoy!
Hands-on Overall
Serving size 1/4 cup/ 60 ml
Nutritional values (per 1/4 cup/ 60 ml)
Net carbs2.9 grams
Protein0.8 grams
Fat27.2 grams
Calories262 kcal
Calories from carbs 4%, protein 1%, fat 95%
Total carbs4.6 gramsFiber1.8 gramsSugars0.2 gramsSaturated fat3.8 gramsSodium585 mg(25% RDA)Magnesium16 mg(4% RDA)Potassium185 mg(9% EMR)
Ingredients (makes about 1 cup/ 240 ml)
- 1 bunch fresh parsley (60 g/ 2.1 oz)
- 1/4 cup fresh oregano (15 g/ 0.5 oz)
- 4 cloves garlic
- 1 smal red chile pepper
- 1 tbsp red wine vinegar
- 1/2 cup extra virgin olive oil (120 ml/ 4 fl oz)
- 1 tsp sea salt, or to taste
- 1/2 black pepper, or to taste
Instructions
- Wash the herbs and pat dry, or place in a salad spinner. Cut the chile pepper in half and remove the seeds, and then slice. Peel and slice the garlic.
- Place roughly chopped parsley (or at least roughly chop the stalks) and oregano leaves, sliced chile pepper, sliced garlic, vinegar, olive oil, salt and pepper.
- Pulse until smooth or chunky — whatever you prefer.
- Store in the fridge in a sealed jar for 1 to 2 weeks.
Ingredients
- 1 bunch fresh parsley (60 g/ 2.1 oz)
- 1/4 cup fresh oregano (15 g/ 0.5 oz)
- 4 cloves garlic
- 1 smal red chile pepper
- 1 tbsp red wine vinegar
- 1/2 cup extra virgin olive oil (120 ml/ 4 fl oz)
- 1 tsp sea salt, or to taste
- 1/2 black pepper, or to taste
Instructions
- Wash the herbs and pat dry, or place in a salad spinner. Cut the chile pepper in half and remove the seeds, and then slice. Peel and slice the garlic.
- Place roughly chopped parsley (or at least roughly chop the stalks) and oregano leaves, sliced chile pepper, sliced garlic, vinegar, olive oil, salt and pepper.
- Pulse until smooth or chunky — whatever you prefer.
- Store in the fridge in a sealed jar for 1 to 2 weeks.
Nutrition (per serving, 1/4 cup/ 60 ml)
Calories262kcal
Net Carbs2.9g
Carbohydrates4.6g
Protein0.8g
Fat27.2g
Saturated Fat3.8g
Fiber1.8g
Sugar0.2g
Sodium585mg
Magnesium16mg
Potassium185mg
Detailed nutritional breakdown (per 1/4 cup/ 60 ml)
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