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Chimichurri

Prep Time: 10 minutes
Course: Lunch, Main Course
Cuisine: American, Australian Keto
Servings: 4
Calories: 260kcal
Author: Kim Caruk

Ingredients

  • 3 cloves garlic crushed
  • 1 green chilli deseeded and finely diced
  • 1 red chilli deseeded and finely diced
  • 1 cup flat leaf parsley firmly packed, stalks removed
  • ¼ cup fresh coriander/cilantro firmly packed, stalks removed
  • ¼ cup fresh oregano firmly packed, stalks removed
  • ½ tsp salt
  • 1 tbsp apple cider vinegar
  • 1 tbsp lemon juice
  • ½ cup olive oil

Instructions

  • Wash fresh herbs, spin in a salad spinner or pat dry using paper towel.
  • In a small mixing bowl add the garlic, salt, apple cider vinegar, lemon juice, chillies and olive oil. Stir to combine and set aside
  • Finely chop all fresh herbs, add to the mixing bowl. Mix well and allow to sit for at least 30 miutess to allow the flavours to impart.
  • Adjust seasoning to taste. Serve with with juicy spiced flank steak.

Nutrition

Calories: 260kcal | Carbohydrates: 5g | Protein: 1g | Fat: 27g | Saturated Fat: 4g | Sodium: 339mg | Potassium: 130mg | Fiber: 2g | Sugar: 1g | Net Carbs: 3g
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