My Favorite Chimichurri Recipe – Perfect for Low Carb Dinners!

A Zesty Sauce That Transformed My Low-Carb Meals

I’ve always craved bold, zesty flavors, especially when it comes to sauces. When I started eating low-carb, I worried I’d have to give up some of my favorite condiments.

Then I uncovered chimichurri – a vibrant Argentinian sauce that’s become my hidden advantage for elevating simple, low-carb meals into culinary delights.

Today, I’m excited to share my go-to chimichurri recipe with you. It’s perfect for low-carb dinners and adds incredible flavor to a wide variety of dishes.

Plus, it’s packed with nutrients that support a healthy lifestyle.

Why Chimichurri is Ideal for Low-Carb Eating

Chimichurri naturally contains very few carbohydrates, making it an excellent choice for those following keto or low-carb diets. It’s bursting with fresh herbs, tangy vinegar, and heart-healthy olive oil.

Best of all, it’s incredibly easy to make and can be customized to suit your taste preferences.

My Tried-and-True Chimichurri Recipe

Here’s the recipe I’ve perfected over time:

• 1 cup fresh parsley, finely chopped
• 1/2 cup fresh cilantro, finely chopped
• 4 cloves of garlic, minced
• 1/4 cup red wine vinegar
• 1/2 cup extra virgin olive oil
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes
• Salt and black pepper to taste

My secret ingredient: 1 tablespoon of finely chopped fresh mint. This addition brings a subtle freshness that beautifully complements the other herbs.

Crafting Your Chimichurri

To make the sauce, I simply mix all the ingredients in a bowl. While some people prefer using a food processor, I find that hand-chopping the herbs creates a more rustic texture that I enjoy.

There’s something satisfying about the process of chopping and mixing by hand that connects me to the traditional roots of this sauce.

The Incredible Versatility of Chimichurri

One of the things I love most about this recipe is how versatile it is. Here are some of my favorite ways to use it:

1. As a marinade for grilled steaks, chicken, or even vegetables
2. Drizzled over cauliflower rice or zucchini noodles for a low-carb pasta choice
3. As a salad dressing
4. As a dip for low-carb vegetables
5. Spooned over grilled fish
6. Mixed into scrambled eggs for a flavor boost
7. Added to homemade mayonnaise for a zesty spread

The Health Benefits of Chimichurri

Chimichurri isn’t just delicious – it’s also packed with potential health benefits:

1. Rich in Antioxidants: The fresh herbs in chimichurri are loaded with antioxidants, which may help reduce inflammation in the body.
2. Heart-Healthy Fats: The olive oil provides monounsaturated fats, which are essential for a balanced diet and may support heart health.
3. Immune-Boosting Properties: Garlic, a key ingredient in chimichurri, has been studied for it’s potential to improve heart health and boost the immune system.
4. Low in Calories: Despite it’s rich flavor, chimichurri is relatively low in calories, making it a great option for those watching their calorie intake.
5. Supports Digestion: The vinegar in chimichurri may help with digestion by promoting the production of stomach acid.

The Mysterious Origins of Chimichurri

The history of chimichurri is as flavorful as the sauce itself. While it’s closely associated with Argentine cuisine, it’s exact origins are somewhat mysterious.

Some theories suggest it was brought to Argentina by Basque settlers, while others claim it evolved from indigenous South American recipes.

One popular legend attributes the name to Jimmy McCurry, a 19th-century meat trader who supposedly created the sauce. Over time, “Jimmy McCurry” may have morphed into “chimichurri.” However, like many food origin stories, this tale is likely more myth than fact.

Regardless of it’s exact origins, I’m grateful this sauce has found it’s way into my kitchen and my low-carb lifestyle.

Experimenting with Chimichurri Variations

Over time, I’ve experimented with many variations of this recipe. Here are some of my favorite tweaks:

1. Lemon Zest: Adding a teaspoon of lemon zest brings a bright, citrusy note to the sauce.
2. Cumin: A pinch of ground cumin adds depth and warmth, though some chimichurri purists might raise an eyebrow at this addition.
3. Shallots: Finely minced shallots can add a subtle sweetness and complexity to the sauce.
4. Roasted Red Peppers: Blending in some roasted red peppers creates a smoky, slightly sweet variation.
5. Creamy Avocado: For a creamy version, I sometimes blend the sauce with ripe avocado.

It’s particularly delicious on grilled fish or as a dip.

6. Different Vinegars: While red wine vinegar is traditional, I’ve had great results using balsamic or sherry vinegar for unique flavor profiles.
7. Heat Variations: Adjusting the amount of red pepper flakes or adding fresh chili peppers can create a spicier version to suit your taste.

Meal Prep and Storage Tips

One of the best things about this chimichurri recipe is how well it keeps. I often make a big batch on Sundays and use it throughout the week.

Here are some tips for storing and using your chimichurri:

1. Refrigeration: Store your chimichurri in an airtight container in the refrigerator.

It will stay fresh for up to two weeks.

2. Oil Layer: To help preserve the bright green color, you can add a thin layer of olive oil on top of the sauce before sealing the container.
3. Freezing: To keep it for longer, chimichurri freezes well.

I like to freeze it in ice cube trays, then transfer the frozen cubes to a freezer bag.

This way, I can easily thaw small portions as needed.

4. Room Temperature Serving: Chimichurri is best served at room temperature.

If you’re using it straight from the fridge, let it sit out for about 15-20 minutes before serving to allow the flavors to fully bloom.

5. Refreshing: If your chimichurri starts to look a bit dull after a few days, you can brighten it up by stirring in a small amount of fresh herbs or a splash of vinegar.

How Chimichurri Changed My Low-Carb Meals

Since incorporating this chimichurri into my low-carb meal rotation, I’ve found it easier than ever to stick to my diet. It adds so much flavor to simple proteins and vegetables that I never feel like I’m missing out.

In fact, I’ve had friends ask for the recipe after trying it at dinner parties, not realizing it was part of a “diet” meal.

Here are some of my favorite low-carb meals featuring chimichurri:

1. Grilled Steak with Chimichurri: A classic pairing that never disappoints.
2. Chimichurri Chicken Skewers: Marinate chicken chunks in chimichurri before grilling for a flavorful, easy meal.
3. Roasted Cauliflower with Chimichurri: Drizzle over roasted cauliflower for a delicious side dish.
4. Chimichurri Shrimp: Toss grilled or sautéed shrimp in chimichurri for a quick and tasty protein option.
5. Zucchini Noodles with Chimichurri: Use as a sauce for zucchini noodles for a low-carb “pasta” dish.
6. Chimichurri Stuffed Mushrooms: Mix chimichurri with cream cheese and stuff into mushroom caps before baking.
7. Chimichurri Egg Cups: Add a spoonful to your egg mixture before baking in muffin tins for a flavorful breakfast option.

Common Pitfalls and How to Avoid Them

While chimichurri is relatively foolproof, there are a few common mistakes to watch out for:

1. Over-processing: If you do use a food processor, be careful not to over-blend.

You want a textured sauce, not a smooth paste.

Pulse the ingredients gently as opposed to running the processor continuously.

2. Using old herbs: Fresh is best when it comes to chimichurri.

Make sure your herbs are vibrant and aromatic for the best flavor.

Wilted or yellowing herbs will result in a lackluster sauce.

3. Skimping on the vinegar: The acidity is crucial for balancing the flavors.

Don’t be afraid to add a little extra if needed. Taste as you go and adjust to your preference.

4. Serving it cold: Chimichurri is best served at room temperature to allow the flavors to fully bloom.

If you’ve stored it in the fridge, let it sit out for a bit before serving.

5. Using low-quality olive oil: Since olive oil is a major component of the sauce, using a high-quality extra virgin olive oil can make a significant difference in the final taste.
6. Not letting it rest: While chimichurri can be eaten immediately after making, letting it sit for an hour or even overnight allows the flavors to meld and develop more fully.
7. Forgetting to season: Don’t forget to taste and adjust the salt and pepper.

The right amount of seasoning can really make the flavors pop.

Adapting Chimichurri: Beyond the Basics

Once you’ve mastered the basic recipe, don’t be afraid to experiment. Here are some ideas to get you started:

1. Herb Variations: Try different herb combinations.

Basil, oregano, or even tarragon can add interesting twists to the traditional recipe.

2. Fruit Additions: A bit of finely chopped mango or pineapple can add a tropical twist that pairs wonderfully with fish or pork.
3. Nut Inclusions: Toasted pine nuts or chopped walnuts can add a delightful crunch and nutty flavor to your chimichurri.
4. Cheese Infusions: For a creamy variation, try mixing in some crumbled feta or grated Parmesan cheese.
5. Smoky Flavors: Add a pinch of smoked paprika or use fire-roasted garlic for a smoky twist on the classic.
6. Asian Fusion: Experiment with adding ginger, lime juice, and a splash of fish sauce for an Asian-inspired chimichurri that’s great with grilled meats.
7. Herb Oil Base: For a more mellow flavor, try infusing the olive oil with herbs before mixing your chimichurri.

Exercises to Hone Your Chimichurri Skills

1. Herb Tasting: Make small batches of chimichurri with different herb combinations.

Note how each affects the overall flavor.

This will help you understand the role each herb plays and how to balance flavors.

2. Protein Pairing: Experiment with using chimichurri on different proteins (beef, chicken, fish, tofu) and note which you prefer.

This will help you understand how the sauce interacts with different ingredients.

3. Chimichurri Challenge: Try using your chimichurri in an unexpected way (as a pizza topping, in scrambled eggs, or even in a cocktail) and see how it works.

This exercise can help you think creatively about how to incorporate the sauce into various dishes.

4. Vinegar Variations: Make several small batches of chimichurri using different types of vinegar (red wine, white wine, apple cider, balsamic).

Taste each and note the differences.

This will help you understand how the choice of acid affects the overall flavor profile.

5. Texture Exploration: Prepare your chimichurri using different chopping methods – hand chopping, food processor, mortar and pestle.

Compare the textures and decide which you prefer.

6. Aging Experiment: Make a batch of chimichurri and taste it immediately, then again after 2 hours, 24 hours, and 48 hours.

Note how the flavors develop and change over time.

7. Heat Calibration: Make several batches with varying amounts of red pepper flakes or fresh chilis.

This will help you find your perfect level of heat and understand how it interacts with the other flavors.

Key Takeaways

1. Chimichurri is a versatile, low-carb sauce that can elevate any meal.
2. Fresh ingredients and hand-chopping are key to the best flavor and texture.
3. Don’t be afraid to experiment with different herbs and additions to make it your own.
4. This sauce can be a game-changer for sticking to a low-carb diet without sacrificing flavor.

Frequently Asked Questions

What is chimichurri sauce made of?

Chimichurri sauce typically consists of finely chopped parsley, minced garlic, olive oil, oregano, and red wine vinegar. Some variations may include cilantro, red pepper flakes, and other herbs or spices.

Is chimichurri sauce healthy?

Chimichurri sauce can be considered healthy as it’s made primarily from fresh herbs and olive oil, which contain useful nutrients and healthy fats. However, it is calorie-dense because of the oil content, so moderation is key.

How long does homemade chimichurri last?

Homemade chimichurri can last up to two weeks when stored in an airtight container in the refrigerator. The vinegar in the recipe acts as a natural preservative.

Can you freeze chimichurri sauce?

Yes, chimichurri sauce can be frozen. It’s best to freeze it in small portions, such as in ice cube trays, for easy thawing and use.

What does chimichurri taste like?

Chimichurri has a bright, tangy flavor with a hint of garlic and a mild heat from red pepper flakes. The fresh herbs give it a vibrant, green taste that’s both refreshing and savory.

Is chimichurri spicy?

Traditional chimichurri has a mild level of heat from red pepper flakes. However, the spiciness can be adjusted to taste by increasing or decreasing the amount of pepper flakes used.

What is chimichurri sauce used for?

Chimichurri is commonly used as a condiment for grilled meats, particularly beef. However, it’s versatile and can be used as a marinade, sauce for vegetables, or even as a salad dressing.

Is chimichurri sauce keto-friendly?

Yes, chimichurri sauce is generally keto-friendly as it’s low in carbohydrates and high in healthy fats from olive oil. It’s an excellent condiment choice for those following a ketogenic diet.

Can I make chimichurri without cilantro?

Absolutely! While some recipes include cilantro, traditional Argentine chimichurri is made with just parsley.

You can omit cilantro or replace it with extra parsley or other herbs like oregano.

How is chimichurri different from pesto?

While both are herb-based sauces, chimichurri and pesto have distinct differences. Chimichurri is vinegar-based and typically uses parsley, while pesto is usually made with basil and includes nuts and cheese.