This keto chimichurri sauce is a beautiful, silky, oil-based condiment full of fresh herbs and garlic. Use it as a marinade and/or a dipping sauce to level up your meats and veggies!
1-2teaspoonsRed Pepper Flakesoptional. OR 1 small red pepper, remove seeds and veins for less heat
½CupExtra Virgin Olive Oil Or Avocado Oil
Instructions
Add the parsley, cilantro, oregano, garlic, sea salt, red wine vinegar, red chili or red pepper flakes, and lime juice to the bowl of a food processor. Process until everything is very finely chopped, scraping down the bowl as necessary. Be careful not to overprocess into a paste. Note: If you don't have a food processor, finely chop the parsley, cilantro, red chili (if using), and garlic with a knife. Then, add to a bowl with the remaining ingredients.
Transfer to a bowl and stir in the olive oil or avocado oil. Allow to rest for 5 to 10 minutes so the oil can absorb the flavor.
Use it as a marinade and/or use it to baste meats and veggies when grilling or barbecuing, setting some aside. Taste and add more salt as needed to the reserved sauce (I always add an extra ½ tsp. because I like it really salty!) and spoon over your meats and veggies when serving.
Notes
Serve at room temperature.
Try to remove as many stems as possible from the parsley and cilantro, so you're mainly just using the leaves.
The lime juice and cilantro are not authentic ingredients and are optional.
Most recipes use 2 to 4 cloves of garlic, but I use eight because I love lots and lots of garlic! Feel free to reduce the garlic if you want a milder taste.
See the post above for marinating instructions and times.
Store: Leftovers can be stored covered in the fridge for 3 to 5 days.
Freeze: Freeze keto chimichurri in an ice cube tray. Once frozen, pop out and store in a freezer-safe container for 1 to 2 months. Thaw in the refrigerator before using.
Meal Prep: Freeze marinated meat in a freezer-safe container. Thaw in the fridge overnight before cooking.