My love affair with this vibrant green sauce started with a surprisingly delicious vegan sandwich years ago, but it was a sailing trip in Mexico that sealed the deal. We had it with everything! I knew I had to recreate that fresh, zesty magic at home. Chimichurri is a game-changer, and now you can make it yourself. If you haven’t had it, you’re in for a treat. Traditionally served with bread, this keto-friendly version is absolutely fabulous with pork rinds for dipping, drizzled over a juicy steak, or tossed with zucchini noodles for a low-carb pasta night. I’ve also added a boost of oregano oil, a potent anti-inflammatory and antibiotic, making this sauce as healthy as it is delicious.
Ingredients
• ⅔ packed cup / 40 g fresh flat-leaf parsley, leaves and stems
• ¼ cup plus 2 tablespoons / 90 ml red wine vinegar
• 3 cloves garlic
• 2 tablespoons fresh oregano leaves
• 8 drops oregano oil, or 2 tablespoons additional fresh oregano leaves
• 1 teaspoon red pepper flakes
• ½ teaspoon finely ground sea salt
• ¼ teaspoon ground black pepper
• 1 cup / 240 ml olive oil
• 4¼ ounces / 120 g pork rinds, for serving (optional)
Instructions
1. Place all , except the olive oil, in a blender or food processor. Pulse until the parsley is finely chopped into roughly ⅛-inch / 3-mm pieces.
2. Transfer the herb mixture to a bowl or an airtight jar. Pour in the olive oil and stir or shake until well combined.
3. Let the chimichurri rest for at least 20 minutes before serving to allow the flavors to meld. If making ahead, bring to room temperature for 20 minutes before use.
Nutritional Information
• Per ¼-cup / 52-g serving, chimichurri only
• Calories: 317 | Total Fat: 34 g | Saturated Fat: 4.8 g | Sodium: 160 mg | Carbs: 2.4 g | Dietary Fiber: 1.2 g | Net Carbs: 1.2 g | Protein: 0.4 g
Pro Tips
• Always let the chimichurri sit for at least 20 minutes after mixing. This crucial step allows the flavors to fully develop and meld together.
• For the best texture and flavor, use flat-leaf (Italian) parsley. It has a more robust flavor and is less tough than its curly counterpart.
• If you don’t have oregano oil, simply double the amount of fresh oregano leaves to 4 tablespoons for a similar aromatic punch.
• Store leftover chimichurri in an airtight container in the refrigerator for up to 5 days. Bring it to room temperature before serving for the best flavor and consistency.
FAQ
Q: What can I serve with this keto chimichurri
A: This versatile keto chimichurri is delicious with pork rinds for dipping, served over a juicy steak, or tossed with zucchini noodles for a low-carb pasta alternative.
Q: Can I make this chimichurri ahead of time
A: Yes, you can store this chimichurri in an airtight container in the refrigerator for up to 5 days. For the best flavor and consistency, let it come to room temperature for about 20 minutes before serving.
Q: Is there a substitute for oregano oil in this recipe
A: Absolutely. If you don’t have oregano oil, you can simply use 2 additional tablespoons of fresh oregano leaves for a similar aromatic flavor.
Q: Why do I need to let the chimichurri rest before serving
A: Letting the chimichurri rest for at least 20 minutes is a crucial step. It allows all the fresh, zesty flavors of the herbs, garlic, and vinegar to fully develop and meld together for the best possible taste.
