Traditionally, Chimichurri is made with primarily fresh parsley and oregano. We add cilantro when serving it with pork, and simply increase the parsley when serving with beef instead of adding the cilantro. Both are delicious and zero carbs.
Chimichurri
South American countries, Argentina and Uruguay claim this bright sauce as their own to accompany grilled meats. Son and Chef "thejobert" paired it with Porchetta, and it was delicious. 0 carbs so enjoy as much as you want.
Ingredients
- 2 TBSP red wine vinegar
- ½ tsp Kosher salt
- 1 clove garlic minced
- ½ shallot finely chopped
- 1/2 cup fresh cilantro minced
- ½ cup parsley minced
- 3 TBSP finely chopped fresh oregano
- 1/4 cup olive oil
- 1/4 tsp red pepper flakes
Instructions
Finely mince garlic, shallot, cilantro, parsley and oregano with a very sharp knife. Add red wine vinegar, salt and olive oil. Stir to incorporate and serve. Lasts a couple days refrigerated.
