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.
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.

Ingredients

6 servingservings
USMetric
  • 1 1 lemon, the juice and the zest
  • ½ ½ yellow bell pepperyellow bell peppers or green bell peppergreen bell peppers
  • 1 1 green chili peppergreen chili peppers
  • 1 cup 225 ml olive oil
  • ½ cup 125 ml 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.

Tip!

For even more color, add a little red or orange bell pepper!

Meal plans

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