Say hello to our Keto Chimichurri! This flavorful and versatile keto sauce is the perfect match for your healthy diet, adding a savory burst of freshness to your meals. The best thing about this Argentine classic sauce is its adaptability—it can play any role you need! Whether it's a punchy marinade, a tangy salad dressing, or a vibrant topping, this compelling condiment will easily elevate any meal from basic to wow in just minutes!
- Preparation overview
- Chef's note
- Ingredients for this keto chimichurri recipe
- Ingredient substitutions
- Additional ingredients
- Kitchen tools required
- Tools substitute options
- How to make Keto Chimichurri: step-by-step guide
- Preparation methods
- Assembling instructions
- What to serve with Keto Chimichurri?
- How to make it healthier
- Time-saving tips
- What can I prepare ahead of time?
- Storage and reheating instructions
- Recipe wrap-up and conclusion
- Frequently asked questions
- 📖 Recipe
In just minutes, mince the ingredients, fold in aromatic herbs, and mix with olive oil. Within 10 minutes, you'll have a gourmet-quality sauce to rock your dishes. It's that simple and oh-so-delicious!
This Keto Chimichurri recipe is versatile enough for any taste. Adjust the red wine vinegar for a less tangy flavor, and swap cilantro or parsley with fresh mint or basil if desired. Make it your own and savor every delicious bite!
Ingredients for this keto chimichurri recipe
Here are some alternatives if you can't find a few things from the ingredient list:
Chimichurri shines on its own, but you can easily enhance its flavor with simple ingredient tweaks. For example, you can add:
Note: All these additions are entirely keto-friendly and can be used freely to cater to your tastes but remember to check the recipe card for detailed nutrition information.
Kitchen tools required
To make this Keto Chimichurri recipe, you will need the following tools:
Tools substitute options
How to make Keto Chimichurri: step-by-step guide
- Place the minced shallot, chili, garlic, red pepper flakes, salt, and vinegar in a medium bowl. Allow the mixture to stand for 10 minutes to let the spices meld.
- After 10 minutes, whisk in the remaining ingredients, including cilantro, parsley, oregano, and olive oil. Stir until the ingredients are well combined.
- Let it sit for 10 minutes for the flavors to blend.
- Transfer the sauce into an airtight jar in the refrigerator and enjoy!
Chef's pro tip
The key to mastering this recipe is patience and finding the right balance. Many people rush the process and don't let the initial mixture sit for long enough. It's crucial to give it a 10-minute rest to allow the flavors to come together and for the vinegar's sharpness to mellow out. Skipping this step might result in a sauce that's too tangy or overpowering. So, don't skip this important step.
What to serve with Keto Chimichurri?
You can experiment with a lot of recipes with chimichurri. Use it as a sauce, topping, salad dressing, or marinade for your chicken for grilling or roasting. The possibilities are countless! Here are some serving options:
How to make it healthier
Make this keto sauce healthier by focussing on the following:
What can I prepare ahead of time?
Storage and reheating instructions
Storing the leftover chimichurri is great for meal prepping and boosting the flavor of the meals throughout the week.
Note: Before using the stored sauce, allow it to come up to room temperature and give it a good stir to let the flavors distribute evenly.
Recipe wrap-up and conclusion
Who would've thought that just a few fresh and simple ingredients could come together to make such an amazing Keto Chimichurri sauce?! This sauce is so versatile and ready to add some zing to your meals, making your keto kitchen even more exciting.
For dinner, try it with a juicy steak, or give that dull salad a flavorful boost with our tangy chimichurri sauce. But hey, don't just take our word for it. Give it a go and see how it elevates your mealtime!
Frequently asked questions
- 1 shallot minced
- 1 Fresno chili minced (or jalapeno or serrano)
- 4 garlic cloves minced
- ½ cup red wine vinegar
- 1 teaspoon salt
- 1 teaspoon red pepper flakes
- ½ cup minced cilantro
- ¼ cup minced flat-leaf parsley
- 2 tablespoons minced fresh oregano
- ¾ cup olive oil
- In a small bowl combine the shallot, chili, garlic, vinegar, red pepper flakes, and salt. Let stand 10 minutes then whisk in the remaining ingredients.
- Store in an airtight jar in the refrigerator for up to 10 days.