WebSoak for 20-30 minutes to hydrate. Toast spices 2-3 minutes in small, dry pan over medium heat, until aromatic. Let cool before grinding. Grind spices and salt …
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WebCuisine: Argentinian Prep Time: 20 mins Total Time: 20 mins Servings: 20 servings Calories: 51kcal Author: Matt Ingredients 1 cup parsley 3 cloves garlic 2 small …
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When making the original “authentic” homemade Argentinian or Uruguayan the secret is to finely chop the ingredients and mix together with a spoon. Using a food processor or blender will only create a paste and that makes something far removed from the loose and oily authentic chimichurri.
We use a whole large chili, but you can use half, or none at all. You an also substitute it with 1-2 teaspoons of dried red chili flakes. Red wine vinegar is the best vinegar for chimichurri. Use lemon juice as a substitution. We don’t recommend balsamic or white vinegar. Watch how we make it on steak here!
Authentic chimichurri is very low-carb due to the high oil content of the sauce. The high fat and low-carb of chimichurri make it very keto friendly and it’s an excellent way to boost the fat content of a meat dish that may be a little on the lean side.
Yes, you can make Chimichurri ahead of time, some people swear by letting it sit for several hours to a couple of days. The flavors are more intense if the sauce has been stored in the fridge between 2 hours and 24 hours before use. It will keep in the fridge for up to one week, but after this time the vinegar will begin to break down the herbs.