Chimichurri Sauce Recipe

I am a sauce-enthusiast (yes, even the sauce, like vodka…I like the sauce, being sauced is sometimes fun too). From a young age, it was ketchup-on-all-the-things and it’s something my youngest does now too. Even steak. I cringe at ketchup on steak but I did that once too. A good steak-sauce is now my go-to, but in an effort to cut sugar and carbs (not eliminate because both are yum and I like food, food makes me happy) I found a great chimichurri sauce recipe, tweaked it a bit to suit our diet, and it’s a winner. We dip steak into it (I find dipping results in less sauce used overall, rather than pouring it on, but you do you) and although I haven’t tried it with chicken yet, I think it would be delicious too.

Chimichurri Sauce Recipe
  • ½ cup olive oil
  • 2 tbsp white wine vinegar
  • ¾ cup fresh parsley, chopped fine
  • 3 cloves garlic, minced
  • 2 tsp dried oregano
  • ½ tsp sea salt
  • ¼ tsp crushed red pepper
  1. Combine all ingredients in a glass jar, and shake shake shake!
I think this sauce has a lot of bite as is, but if you like a little more tang to your chimichurri sauce, simply add 1 more minced garlic clove and another ¼ tsp crushed red pepper.

Serving Size: 2 tbsp

Total Carbs/Net Carbs: 1 g

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