Homemade Chimichurri Sauce

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!

Step-by-step

1. 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.

   

2. 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.

   

3. Pulse until smooth or chunky — whatever you prefer.

   

4. Store in the fridge in a sealed jar for 1 to 2 weeks.

   

Recipe

Homemade Chimichurri Sauce

★★★★★4.8 (92 ratings)

Easy low-carb Argentinian sauce made with fresh herbs, garlic, chillies pepper, olive oil and vinegar. Serve ...

Hands on

5m

Overall

5m

Servings

4

2.9 g

Net carbs

0.8 g

Protein

27.2 g

Fat

262

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings16 servings

US + metricMetricUS

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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

1. 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.

2. 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.

3. Pulse until smooth or chunky — whatever you prefer.

4. Store in the fridge in a sealed jar for 1 to 2 weeks.

Nutrition per serving, ¼ cup/ 60 ml

Carbs 4%Protein 1%Fat 95% of calories

Net carbs

2.9 g

Total carbs

4.6 g

Fiber

1.8 g

Sugars

0.2 g

Protein

0.8 g

Fat

27.2 g

Saturated fat

3.8 g

Calories

262 kcal

Sodium

585 mg · 25.4% RDA

Magnesium

16 mg · 3.95% RDA

Potassium

185 mg · 9.27% EMR

Nutrition by ingredient

Per 1/4 cup/ 60 ml	Net carbs	Protein	Fat	kcal
Parsley, fresh (spices)	0.5 g	0.5 g	0.1 g	5
Oregano, fresh	1 g	0 g	0 g	9
Garlic, fresh	0.9 g	0.2 g	0 g	4
Peppers, chile (chili), fresh	0.1 g	0 g	0 g	1
Wine vinegar	0 g	0 g	0 g	1
Olive oil, extra virgin	0 g	0 g	27 g	239
Salt, pink Himalayan rock salt	0 g	0 g	0 g	0
Pepper, black, spices	0.3 g	0.1 g	0 g	2
Total	2.9 g	0.8 g	27.2 g	262

Serving size 1/4 cup/ 60 ml

• Gluten free
• Dairy free
• Egg free
• Nut free
• Pork free
• Avocado free
• Coconut free
• Fish free
• Shellfish free
• Beef free
• Pescatarian
• Vegetarian
• Vegan