Keto chimichurri

Keto chimichurri

Want a splash of heat and color? Coming your way with this simple keto chimichurri. This tasty sauce doubles as a marinade or topping, so it has you (and the meat!) covered, either way.

Keto chimichurri

Want a splash of heat and color? Coming your way with this simple keto chimichurri. This tasty sauce doubles as a marinade or topping, so it has you (and the meat!) covered, either way.
USMetric
6 servingservings

Ingredients

  • 1 1 lemon, the juice and the zestlemons, the juice and the zest
  • ½ (2½ oz.) ½ (70 g) yellow bell pepperyellow bell peppers or green bell peppergreen bell peppers
  • 1 1 green chili peppergreen chili peppers
  • 1 cup 240 ml olive oil
  • ½ cup (1 oz.) 120 ml (30 g) chopped fresh parsley
  • 2 2 pressed garlic clovepressed garlic cloves
  • salt and pepper

Instructions

Instructions are for 6 servings. Please modify as needed.

  1. Wash the lemon and grate the zest. Be sure to only get the yellow part of the peel, not the white layer underneath. Squeeze the lemon juice in a bowl and add the zest.
  2. Split the bell pepper and chili and remove the seeds. Finely chop both and add to the bowl. Add all other ingredients.
  3. Mix with an immersion blender until the sauce reaches the desired consistency.

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Following a healthy dairy-free diet doesn’t have to mean depriving yourself — and this week’s meal plan is proof of that.

On the menu, we have some spice-heavy keto dishes like our Sindhi-style lamb curry. Additionally, there are some quick and easy weeknight favorites such as our tasty tuna zoodle salad and chicken stir-fry.

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4 comments

  1. Cinthia
    Oh no!! please don't call this chimichurri. this is a "sauce". there's no sweetness or spicyness in chimichurri. No bell peppers (adds sweetness), or spicy peppers.

    if you want good chimichurri use:
    -mashed garlic (until it's oily)
    -olive oil,
    -vinegar
    -parsley (chopped and mashed)
    -oregano (dry is OK)
    -salt to taste.
    use as much as you want of each thing. DO NOT BLEND the ingredients in blender. wait at least 15 minutes to use so the oregano soaks. It's better the next day and lasts over a week in the fridge (oil, vinegar and salt preserve the garlic and parsley).
    ENJOY!
    <3 - an argentine

  2. Jessy
    ^^ thank you
  3. Roger
    Do you really need that much olive oil?
  4. Sheryl
    Thanks Cinthia!

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