MAKES 1½ cups (320 g) (6 servings)

PREP TIME: 5 minutes, plus 20 minutes to rest

COOK TIME: —

My first experience with chimichurri was back in 2009. I’d ordered a vegan (gasp!) sandwich with chimichurri on the side for dipping. It was extravagant, but I never thought to make it at home. Fast-forward to 2018: My husband and I booked a sailing trip in Mexico and enjoyed chimichurri at every meal. Come the end of that seven-day trip, I told Kevin, “Babe, chimichurri has to be a recipe in my next book.” And here we are! If you haven’t had chimichurri before, you are missing out. And if you have, now you know how to make it yourself!

Generally, chimichurri is served with bread. If you have a favorite keto bread recipe, use it! Otherwise, it goes fabulously with pork rinds, mixed into zucchini noodles, or on steak.

I added a healthy dose of oregano oil to this recipe because oregano oil is a potent antibiotic that has the potential to heal many ailments, and it is a great addition to any no-cook recipe that calls for oregano. In addition to its antibiotic properties, it is anti-inflammatory; aids in gut health; assists with yeast infections; balances cholesterol; helps with acne, dandruff, warts, psoriasis, muscle pain, and varicose veins; and so many other things. You can find oregano oil in many health food stores or pharmacies. It comes as a liquid or gel capsule. I like to buy the gel caps because they’re more versatile. To use them in a recipe, I just cut one open and add a few drops to what I’m making.

If you don’t want to use oregano oil, simply double the amount of fresh oregano.

Additionally, I use flat-leaf parsley here because I prefer the texture of it over curly parsley for chimichurri. You’ll know it’s flat-leaf because it looks a little like cilantro.

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)

  1. Place all the ingredients, except the oil and pork rinds, in a blender or food processor. Pulse until the parsley is broken up into ⅛-inch (3-mm) pieces.
  2. If serving right away, transfer the mixture to a serving bowl. Add the oil and stir to combine; allow the chimichurri to sit for at least 20 minutes before serving with the pork rinds.

If serving later, transfer the mixture to a 16-ounce (475-ml) or larger airtight container. Add the oil, cover, and shake until incorporated, then place in the fridge. Set the container on the counter for 20 minutes before serving with the pork rinds.

STORE IT: Keep in an airtight container in the fridge for up to 5 days.

Per ¼-cup/52-g serving, chimichurri only:

calories: 317 | calories from fat: 296 | total fat: 34 g | saturated fat: 4.8 g | cholesterol: 0 mg

sodium: 160 mg | carbs: 2.4 g | dietary fiber: 1.2 g | net carbs: 1.2 g | sugars: 0.4 g | protein: 0.4 g

FAT : 97%
CARBS : 3%
PROTEIN : 0%