Chimichurri
Argentina’s punchy parsley-garlic sauce, sharp with vinegar and a little chili — the ultimate sugar-free sauce for steak.
Nutrition per serving
2 tbsp- Net carbs
- 1.1g
- Calories
- 128kcal
- Protein
- 0.4g
- Fat
- 14g
- Total carbs
- 1.6 g
- Fiber
- 0.5 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Chimichurri rojo (red): The red Argentine version, with smoky paprika and finely chopped roasted red pepper. It is a little sweeter and great on pork and chicken.
- Stir the paprika into the garlic-vinegar mixture while it rests, then fold in the roasted pepper with the parsley.
Cilantro-lime: Cilantro and fresh lime replace the parsley and vinegar for a brighter, Latin-style sauce for carne asada, shrimp and fish tacos.
- Soak the garlic and shallot in the lime juice instead of vinegar, skip the oregano, and make it shortly before serving, since cilantro darkens faster than parsley.
- Also add
-
1 tsp dried oregano (or 1 tbsp fresh)leave out
Estimated cost $3.84 for 8 servings ($0.48 each) · how we estimate
Instructions
-
Combine the garlic, shallot, vinegar and salt in a bowl and let sit 5–10 minutes to soften their raw bite.
-
Stir in the parsley, oregano, red pepper flakes and black pepper.
-
Whisk in the olive oil, then let the sauce rest at least 20 minutes at room temperature so the flavors marry.
-
Stir well and spoon over grilled meat, fish or roasted vegetables.
Tips for success
-
Chop by hand for the best texture. A food processor works if you pulse briefly — a smooth purée turns muddy and bitter. - Replace half the parsley with cilantro for a brighter, more herbal version.
- Spoon over garlic butter steak bites, crispy chicken thighs or halloumi skewers.
Storage & meal prepMeal-prep friendly
- Keeps 5 days in the fridge
- Freezes up to 3 months
Reheat: Let stand 15 minutes at room temperature and stir before using.
Prep tip: Freeze it in an ice-cube tray, then bag the cubes; one cube thaws in minutes, enough for a steak.
Refrigerate in a sealed jar up to 5 days. The oil firms up when cold, so let it stand 15 minutes at room temperature and stir before using.
Variations
2 variations, each with its own ingredients and macrosChimichurri rojo (red)
FlavorThe red Argentine version, with smoky paprika and finely chopped roasted red pepper. It is a little sweeter and great on pork and chicken.
- + 1 tbsp smoked or sweet paprika
- + ½ cup roasted red pepper
1.6 g net · 132 kcal · 0.6 g protein · 14 g fat · ≈$0.66 per serving (+0.5 g net carbs vs the original)
Cilantro-lime
FlavorCilantro and fresh lime replace the parsley and vinegar for a brighter, Latin-style sauce for carne asada, shrimp and fish tacos.
- flat-leaf parsley → fresh cilantro
- red wine vinegar → fresh lime juice
- no dried oregano (or 1 tbsp fresh)
1.2 g net · 126 kcal · 0.3 g protein · 14 g fat · ≈$0.43 per serving (+0.1 g net carbs vs the original)
Save it for later
Pin this recipe to your keto board so it’s there when you plan next week.
Save to Pinterest
