Chimichurri is a green sauce used for grilled meat, originally from the Rio de la Plata, Argentina. It is not typically made with balsamic vinegar, but I think it adds a little something special. I made it to go with these Beef and Chorizo Empanadas. If you do not have fresh herbs on hand, a good rule of thumb is that 1 teaspoon of dried herbs is equal to 1 tablespoon of fresh herbs.
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Quick Balsamic Chimichurri Sauce - Low Carb, Gluten Free
- Yield: 1 batch
Ingredients
- ¾ cup olive oil
- ¼ cup balsamic vinegar
- 5 cloves garlic, minced
- 4 tablespoons chopped fresh chives
- 3 tablespoons chopped fresh parsley
- 1 tablespoon dried oregano
- 1 teaspoon chili powder
- ¾ teaspoon sea salt, more to taste
- ¼ teaspoon cumin
- pinch red pepper flakes
Instructions
- Combine all ingredients together in a mason jar, put the lid on and shake vigorously to combine.
- Store in fridge. This sauce tastes bests if you have a few hours to let the flavors come together before using.
Notes
Per Batch Calories - 791 Fat - 82g Protein - 2g Carbs - 16g Fiber - 3g Net Carbs - 13g
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