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Chimichurri Sauce Recipe

Chimichurri Sauce Recipe

Simple sauces are a great way to make your mundane diet routine come alive again. This classic chimichurri sauce recipe takes less than five minutes to make and adds a small amount of healthy fats to your dish. Works great on keto, or to pair with your favorite a Trifecta la carte proteins and classic meals

How to Make Chimichurri Sauce

Chimichurri sauce is a typical sauce eaten in Argentina. It reminds me of Sunday BBQs with friends and family. We would grill the biggest cut of steak and would use this sauce on the side as the perfect pairing for it. 

The combination of the shallots, with the slightly bitter notes of the parsley and cilantro, along with the mouth-coating fat of the oil and the sweet-acidic component of the red wine vinegar makes this sauce an exceptional must in the rotation of your healthy sauces.

Ingredients:

  • 3 small shallots, minced
  • 1 Tablespoon Red pepper flakes
  • 1 Garlic clove, minced
  • 1/2 cup chopped cilantro
  • 1/4 cup chopped parsley
  • 1 Tbsp. fresh oregano
  • 2 Tbsp. red wine vinegar
  • 1/2 cup olive oil
  • 1/4 Tsp. black pepper
  • Salt to taste

The quality of your ingredients is key for this recipe. Opt for fresh herbs and seasonings to keep the flavors vibrant!

Kitchen Needs:

  • Large mixing bowl
  • Spatula
  • Fork
  • Sharp knife
  • Cutting board

Step One: Prepare your Shallots and Oil-Vinegar Mix

Mince your shallots and garlic and combine them in a container. Add the red pepper flakes.

In the same bowl, add the oil and vinegar and mix to fully incorporate.

Step Two: Prepare and Cut your Fresh Herbs

Wash and pat dry your fresh herbs. Remove most of the thick portion of the bottom stems. Slice as thin and evenly as possible (chiffonade) and transfer to a separate bowl or container.

Step Three: Combine when Ready to Use!

Whenever you’re ready to use the sauce, mix the shallot and herb mix together in a separate third separate bowl, only using the amount you’ll need for that serving. The herbs should keep fresh in the fridge for a week. Feel free to add a small amount of oil to the herbs - this will preserve them further.

Season with black pepper to taste. 

Tips From the Chef for Use and Storage

Adding the vinegar too early can cause your herbs to brown and makes the appearance of the chimichurri dull.  

If you plan on using this sauce throughout the week, store your shallots, pepper flakes, oil, and vinegar in a separate container from the fresh herbs. Then when ready blend everything together.

Serve this With

This sauce pairs perfectly with most proteins - especially chicken and steak! Here are some of our favorite ways to use it: 

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Chimichurri Sauce

COOK TIME:

0 min

PREP TIME:

5 min

YIELD:

12

DESCRIPTION

Vibrant, tangy, and with just enough garlic, this simple sauce is a great way to take your meal prep up a notch. Ready in less than five minutes, make ahead of time and enjoy with Trifecta proteins all week long! 

INGREDIENTS

  • 3 small shallots, minced
  • 1 Tbsp. red pepper flakes
  • 1 garlic clove, minced
  • 1/2 cup chopped cilantro
  • 1/4 cup chopped parsley
  • 1 Tbsp. fresh oregano
  • 2 Tbsp. red wine vinegar
  • 1/2 cup olive oil
  • 1/4 teaspoon black pepper
  • Salt to taste (1/8 teaspoon)

INSTRUCTIONS

  1. Mince shallots, garlic, and chili and combine in a bowl. Add oil and vinegar.

  2. In a separate bowl chop all herbs and combine them together. Do not mix with the shallots.

  3. In a separate bowl, mix the shallot mix with the herbs, in a 1.5 to 1 ratio of shallot mix to herbs. Mix together and enjoy!

NOTES

  • If planning to use this sauce later, store the shallots, peppers, oil, and vinegar in a separate container, and wait until serving to add in the fresh herbs. The vinegar browns the herbs over time making the appearance of the chimichurri dull.

NUTRITION FACTS

Servings: 14 - 1 Tbsp | Calories Per Serving: 80

  • Total Fat 8g
    12%
  • Cholesterol 0mg
    0%
  • Sodium 15mg
    11%
  • Total Carbohydrates 1g
    0%
  • Sugars 0g
  • Protein 0g
  • Vitamin A
  • Vitamin C