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.
- 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!
- Large mixing bowl
- 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:
- On top of our Trifecta flat iron steak.
- Top your salmon cakes with it.
- Add to your basic surf and turf dinner.
- Toss your shrimp in it and serve with stir-fry veggies over rice.
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