I love chimichurri and I’ve got a great keto chimichurri recipe that is amazing with just about anything you put it on! You can go the traditional route and put it over steak, but it’s a perfect complement to chicken, fish and veggies, too!
If you’re new to chimichurri, it’s a sauce or marinade traditionally made with oil, vinegar, garlic & parsley. It has huge flavor and is really easy to make at home. One of my favorite things about chimichurri (other than the killer flavor) is that there’s no cooking required! That’s right – everything goes right into the blender raw!
I decided to kick it up in both health & flavor by using Primal Kitchen’s avocado oil & jalapeno.
If you give it a try, leave a comment and tell me what you paired it with and what you thought!
Keto Chimichurri
- 1 cup avocado oil (I used Primal Kitchen brand from Thrive Market*)
- 1/2 cup red wine vinegar (I used Napa Valley Naturals Organic from Thrive Market*)
- 3 garlic cloves, minced
- 1 jalapeño, seeds removed
- 1 green onion, chopped
- 2 sprigs fresh oregano
- 1 large handful fresh parsley
- 2 large handfuls fresh cilantro
- 1 tsp salt
- juice of 1/2 a lime
Add all these items into your blender or food processor. If you have a weak blender, chop the ingredients more finely. I’m in love with my Vitamix blender – I basically threw everything in whole.
Serve over chicken, beef, fish or veggies. You can also use this as a marinade! I simply drizzled it over chicken thighs and dipped my bacon-wrapped brussels in it! Delish!
In October 2019, our relationship with Thrive Market changed. They decided to put their marketing dollars in avenues outside of podcasting but we still think they’re a good choice if you’re looking to save money on health & personal care products.