Chimichurri sauce

Raising the standards with this showstopper chimichurri sauce. Upgrading your average steak or chicken recipe to a mouthwatering meal. The sauce packs a punch with flavour.

Transforming your average paleo ketogenic or low carb meals to new levels. Pestos and sauces add flavour, minimal calories and additional nutrient dense power bombs.

 Chimichurri sauce is easy and quick to make and ideal for any meal or even a barbeque. No fancy ingredients or method required to transform simple ingredients into an epic sauce. There is a huge difference from homemade sauces compared to store-bought or sauces left at your favourite fast food joint. You will thank yourself for making it.

 

The sauce will last up to two weeks in the fridge but I can guarantee it will not last that long. You will get a massive hit and kick from all the flavours. Garlic, fresh parsley, coriander leaves, apple cider vinegar, dried oregano and extra virgin olive oil. One of the easiest sauces to make. Only requires a blender or food processor to pulse until it reaches your desired texture. I like mine slightly chunky resembling a pesto. If you are not a garlic fan then you can choose to remove. Although, it will lack the punch.

 

I usually serve this alongside juicy grilled hanger steaks with seasonal vegetables and drizzle over the chimichurri sauce all over. All meats or fish is suitable for chimichurri. You can even prepare the sauce whilst your meat is cooking. The chimichurri sauce alternatively can be used as a marinade if planned before.

 Store in a glass, airtight container and enjoy at your leisure.

 

Chimichurri sauce

Start to finish: 5 minutes
Servings: 8

Ingredients 

    • 1 cup fresh flat leaf parsley leaves – stalks removed

    • 1 cup fresh cilantro / coriander leave – stalks removed
       
    • 3 garlic cloves

    • 1/4 tsp celtic sea salt

    • 1/2 cup extra virgin olive oil

    • 1 tbsp dried oregano

    • 1/4 cup raw apple cider vinegar

Instructions: 

1. Have all the ingredients ready.

2. Roughly chop the herbs.

3. Add all ingredients into the food processor.

4. Pulse until your desired consistency.

 

5. Remove and store in a glass air tight container.

 

Nutritional Information (Per Serving – 32g):

Calories: 138
Protein: 0.3g
Carbs: 1.3g
Fiber: 0.5g
Sugar: 0.1g
Fat: 13.6g
Saturated Fat: 1.9g
Polyunsaturated: 1.4g
Monounsaturated: 9.9g
Cholesterol: mg
Calcium: 18.3mg
Copper: 0mg
Iron: 0.7mg
Magnesium: 5.7mg
Potassium: 62.3mg
Selenium: 0mg
Sodium: 10mg
Zinc: 0.1mg
Vitamin A: 773iu
Vitamin B1: 0mg
Vitamin B2: 0mg
Vitamin B3 0.1mg
Vitamin B5: 0.1mg
Vitamin B6: 0mg
Vitamin B9 / Folate: 12.3úg
Vitamin B12: 0.0úg
Choline: 1.4mg
Vitamin C: 11mg
Vitamin D: 0IU
Vitamin E: 2.1mg
Vitamin K: 139ūg

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