Homemade Chimichurri Sauce

If you're looking to spice up your low-carb meals with something vibrant, herbaceous, and totally keto-approved, my homemade chimichurri sauce is about to become your new favorite go-to.

Packed with fresh parsley, zesty vinegar, garlic, and just the right kick of red chilies, chimichurri brings bold South American flavor to everything it touches-especially grilled meats and roasted veggies.

What Is Chimichurri

Chimichurri is a traditional Argentinian and Uruguayan sauce that's commonly served over grilled steak (hello, churrasco!).

But its punchy, garlicky goodness makes it so much more than just a steak sauce.

With zero sugar, no dairy, and minimal carbs, it's also naturally keto-friendly. And the best part? It takes just 10 minutes to whip up. You're welcome!

Ingredients Needed

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Below is a list of the simple ingredients needed to make chimichurri sauce at home.

• Olive oil
• Apple cider vinegar
• Fresh lemon juice
• Fresh parsley, finely chopped
• Garlic cloves, minced
• Red chillies, finely chopped
• Dried oregano
• Course sea salt
• Black pepper
• Smoked paprika powder

How To Make This Sauce

To make this chimichurri sauce, start by finely chopping the fresh parsley and red chilies, and mincing the garlic cloves.

In a medium mixing bowl, combine the dried oregano, coarse salt, black pepper, and smoked paprika.

Add the chopped parsley, minced garlic, and chilies to the bowl and stir everything together until evenly mixed.

Next, pour in the olive oil, apple cider vinegar, and lemon juice stirring well to fully blend the ingredients.

For best flavor, let the sauce sit at room temperature for 15 to 30 minutes before serving to allow the flavors to meld.

You can serve it immediately or store it in an airtight container in the refrigerator for up to one week. Be sure to give it a good stir before each use.

You can also freeze chimichurri by portioning it into ice cube trays-perfect for grabbing just what you need. It will keep for up to two months. Simply thaw at room temperature or in the fridge overnight.

Pro-Tip:

Want to save time and achieve a finer texture? Toss all your ingredients into a food processor and pulse until combined. Just be careful not to over-process-chimichurri should have a slightly chunky texture, not a smooth puree.

Serving Suggestions

While chimichurri is a classic pairing with grilled steak or other simply cooked proteins-as a marinade or dipping sauce, its uses go far beyond that. Here are a few more creative ways to enjoy it:

• Cuban Bistec de Palomilla-This thinly sliced, marinated steak dish is a Cuban classic. Drizzling chimichurri over it adds a fresh, herby contrast to the savory flavors.
• Whole Crockpot Chicken-This tender, juicy chicken, pairs beautifully with a little splash of chimichurri sauce.
• Keto Steak Salad-This hearty salad features slices of seasoned ribeye steak atop mixed greens. Swap the blue cheese dressing with chimichurri for a lighter, herbaceous twist.
• Keto Steak Fajitas-Sizzling strips of steak with bell peppers and onions make this dish a favorite. A drizzle of chimichurri adds a fresh, tangy kick that complements the smoky flavors.
  

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I sure hope you will give this amazing South American steak sauce recipe a try. Once you do, make sure you remember to tag us on Instagram and Facebook.

Seeing your pictures is what keeps this girl encouraged to keep sharing and perfecting her recipes.

If you love herb sauces, I highly recommend you also check out our creamy cilantro sauce for another tasty option.

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