Serve this chimichurri sauce with grilled steak, pork chops, roasted chicken, poached salmon, or sautéed shrimp!
Anyone who's ever had Argentine food has definitely come across this wonderful sauce. Perfect for dipping grilled meat, this recipe is a must-have for anyone on a low-carb or keto diet!
1 cup fresh Italian flat-leaf parsley, leaves only
¼ cup fresh cilantro, leaves only
¼ cup fresh oregano, leaves only
⅓ cup roughly chopped shallots
3 cloves garlic, peeled and chopped
½ teaspoon red pepper flakes
½ cup extra-virgin olive oil
¼ cup red wine vinegar
3 tablespoons fresh lemon juice
1 teaspoon kosher salt
Add the chopped parsley, garlic, shallot, oregano, crushed red pepper, red wine vinegar, salt, and pepper to the bowl of a food processor. Process until finely minced, taking care not to over-process. Note: If you don't want to use a food processor, you can just hand-chop everything with a sharp knife to the desired texture and consistency.
Transfer the mixture to a small bowl and pour the extra-virgin olive oil over the top. Gently mix to combine. Allow the Chimichurri to stand for approximately 15 minutes.
Serve over your favorite grilled meat, or vegetables, or use as a marinade! Enjoy!