Chimichurri Sauce
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Wow! This naturally low carb Chimichurri Sauce recipe completely changed the way that I look at parsley.
I’ve always loved fresh parsley in savory dishes but I have never thought of this mild mannered little plant as a catalyst to one of the best hot sauces I’ve ever tasted….
🥘Ingredients:
- ½ cup olive oil
- 2 tablespoons red wine vinegar
- 1 bunch parsley medium sized bunch
- 4 cloves garlic
- 1 Serrano pepper de-seeded for mild sauce seeds intact for spicy sauce.
- ½ teaspoon dried oregano
- One-half to one tsp salt *to your tastes
I usually change this amount up depending on how large my bunch of parsley is. They can vary a TON depending on seasons, supply and demand.
Taste it!!!!
- ½ teaspoon pepper *to your tastes
*optional
- red pepper flakes if you want more heat
👨🍳How to make the Chimichurri:
- Put all of the ingredients in the blender and pulse until smooth.
- Serve and refrigerate any leftovers for 3-4 days.
🍽️Equipment:
A good blender is a tool that everyone absolutely needs if they are going to cook at all. This model is a blender and food processor in one to save space.
Bonus: It’s almost $100.00 off right now. Score!
💰Money Saving Deal:
I made this sauce with organic parsley and garlic from Misfits Market. They are AMAZING and I save money every month on fresh organic veggies delivered to my door.
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📋Tips & FAQ’s:
How long does the Chimichurri sauce last in the fridge?
This sauce has vinegar in the mix so it’ll stay fresh a good 4-5 days and maybe longer. We’ve never actually put that to the test since we eat it on everything lately.
I need ideas of what to try this sauce on...
- Vegetarian Chile Rellano Casserole
- Roasted Chimichurri Chicken
- Cuban Vodu Pork
- Mahi Mahi with Sweet Mustard Cream
- Mexican Roasted Chicken
- Frijoles Borrachos
- Chicken Flautas
- Buffalo Wings
- 2 Minute Personal Pizza
- Tandoori Chicken
- Omelette’s
- A ton more but this list is getting too long…
That’s all for the Chimichurri Sauce!
I’m putting this on everything lately! Steak, chicken, fish, eggs….
If you haven’t tried Chimichurri Sauce yet, I hope you make it soon. It’s too easy not to make and I haven’t met one person who didn’t love it.
Adios!!!
Brandy
More Healthy Recipe to Love:
Argentine Chimichurri Sauce
Equipment
Ingredients
- ½ cup olive oil
- 2 tablespoons red wine vinegar
- 1 bunch parsley medium sized bunch
- 4 cloves garlic
- 1 Serrano pepper de-seeded for mild sauce seeds intact for spicy sauce.
- ½ teaspoon dried oregano
- ½- 1 tsp salt *to your tastes
- ½ teaspoon pepper *to your tastes
optional
- red pepper flakes if you want more heat
Instructions
- Put all of the ingredients in the blender and pulse until smooth.
- Serve and refrigerate any leftovers for 3-4 days.
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Nutrition
The nutritional information for the Chimichurri Sauce Recipe is provided as a courtesy.
We are pretty careful about our figures but if you ever feel like anything is off please feel free to do your own calculations.
