MAKES: 1 cup (2 tablespoons per serving) · PREP TIME: 5 minutes
Chimichurri is an uncooked, oil-based sauce that originated in Argentina. It is typically served over meats or used as a marinade. I decided to kick things up a notch in my version by adding balsamic vinegar and horseradish. It is wonderful on grilled meats, as a salad dressing, or on Everything Chimichurri Eggs (here).
•⅓ cup olive oil
•5 cloves garlic, minced
•3 tablespoons balsamic vinegar
•3 tablespoons chopped fresh chives
•3 tablespoons chopped fresh flat-leaf parsley
•3 tablespoons chopped fresh oregano leaves
•2 teaspoons prepared horseradish
•1 teaspoon chili powder
•¾ teaspoon sea salt
•¼ teaspoon ground cumin
Put all the ingredients in a small bowl and whisk to combine. Store in the refrigerator for up to 2 weeks.
tip: This chimichurri is best made a day ahead so that the flavors have time to come together.
TOTAL CARBS: 2.9g
NET CARBS: 2.2g