Easy Argentinian Chimichurri Sauce Recipe
Bold flavored Chimichurri is the Argentinian answer to grilled steak, and the best way to shut up all the keto-haters who say we never eat anything green. This is the fucking answer when all the keto-haters in your life tell you to eat a vegetable or when your girlfriend nags you that you haven’t eaten anything green in months. Slather this shit on steak and shut them up. It’s basically the Argentinian version of pesto and it blows pesto out of the water. Our take on this classic has raw garlic, two kinds of herbs, olive oil, a hint of spice, and a punch from red wine vinegar and fresh lime. And heads up, it’s also pretty fucking amazing on chicken breast and fried eggs.
Servings: 16 tablespoons
Add all ingredients to a blender or food processor and process until it forms a chunky paste.
Serve over grilled steak or chicken. Store in a glass container in the fridge for up to 2 days or pour into an ice cube tray and freeze for up to 3 months.
Calories: 62kcal | Fat: 6g | Sodium: 76mg | Potassium: 19mg | Vitamin A: 305IU | Vitamin C: 4.6mg | Calcium: 5mg | Iron: 0.3mg