Chimichurri sauce is an herby olive oil condiment popular in Argentina and Uruguay. It is a versatile space that is commonly use as a basting sauce for grilled meat, seafood and veggies, as well as being a condiment on chori-pan, the Argentinian take on a sausage and bun, or as a salad dressing. Not only that, it's naturally vegan, keto, and paleo, so it is an inclusive for pretty much anyone of any diet.
Vegan Keto Argentinian Chimichurri Sauce Recipe
Ingredients:
- 3 tablespoons red wine vinegar
- ¾ cup fresh parsley, finely chopped
- 4 cloves garlic, smashed and chopped
- 2 teaspoons crushed red pepper flakes, or to taste
- ¼ cup red onion, diced
- 2 tablespoons fresh oregano leaves, chopped (or ¾ teaspoon dried oregano)
- 1 teaspoon flaky sea salt (like Maldon or Fleur de sel, or to taste
- ½ teaspoon freshly ground black pepper (to taste)
- ½ cup olive oil
Directions:
In a food processor or high-powered blender, combine the parsley, vinegar, garlic, oregano and crushed red pepper. Process until smooth; season with salt and pepper. Transfer the sauce to a bowl and pour the olive oil over the mixture. Allow to stand for at least 20 minutes. Ideally, let it sit for more than 2 hours, if time allows. Chimichurri can be prepared a day or two before and stored in the fridge.
Use as a topping for chori-pan (chorizo sausage sandwich), eggs, roast veggies, tofu, as a basting or finishing sauce for meats (steak, chicken, shrimp, fish, pork, etc), even as a salad dressing.
Did you make this vegan keto Argentinian chimichurri sauce recipe? If so, please let me know how it goes in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy!
