Chimichurri 2-Ways [Keto, Low-carb, Sugar-free, Gluten-free]

Chimichurri 2-Ways

Keto | Low-carb | Sugar-free | Dairy-free | Nut-free | Gluten-free | Soy-free | Vegetarian

Green or red chimichurri…Which team or you on?! Not one, but two recipes here! And I’m pretty confident in both. I’m sure you’ve had a classic green chimichurri, but the spicy red version may surprise you, and it goes surprisingly well with just about any meat. You can use it as a marinade, or as a sauce to drizzle on steak or roasted chicken. The chipotle peppers give it a smokiness and complexity that really heightens anything it touches.

*And don’t forget to read through the PRO TIPS for this recipe below!*

INGREDIENTS:

Classic Green Chimichurri

  • ⅓ cup - Extra-virgin olive oil 

  • 1 Tbsp - Fresh lemon juice (from about ½ a lemon)

  • 2 Tbsp -  Apple cider vinegar (I prefer Bragg organic)

  • 1 cup, firmly packed - Fresh parsley, stems removed

  • 6 cloves - Garlic

  • 1 tsp - Kosher salt

  • ½ tsp - Cracked black pepper 

Macros per Serving

Servings: 8

Calories: 83.1

Protein: 0.15 g

Fat: 9 g

Net Carbs: 0.89 g

Spicy Red Chimichurri

  • ⅓ cup - Extra-virgin olive oil

  • 3 Tbsp - Apple cider vinegar (I prefer Bragg organic)

  • 3 - Chipotle peppers (from a can of chipotle peppers in adobo)

  • ½ cup, packed - Fresh cilantro

  • 5 cloves - Garlic

  • ½ tsp - Kosher salt

  • 1 tsp - Paprika

Macros per Serving

Servings: 8

Calories: 84.1

Protein: 0.13 g

Fat: 9 g

Net Carbs: 0.99 g

PRO TIPS:

  • Feel free to swap the cilantro for parsley on the red chimi, if you don’t like green

  • For a mild version, add in 1 Tbsp of smoked paprika, instead of the chipotle peppers.

  • For a complete meal, try these with my Cast-Iron Ribeye and/or my Argentinian Skirt Steak on page 51 of my first cookbook, New Keto Cooking. GRAB YOUR COPY NOW :)

Click HERE to watch the recipe video on Youtube!

DIRECTIONS:

  1. FOR THE GREEN In a food processor, combine the olive oil, lemon juice, vinegar, parsley, garlic, salt, and pepper. Blend the ingredients until the mixture is as smooth as you would like.

  2. FOR THE RED In a separate food processor (if you’re making both), add the olive oil, vinegar, peppers, cilantro, garlic, salt, and paprika. Blend for about 60 seconds, or until evenly combined. 

  3. TO SERVE Drizzle, spread, or slather either chimichurri over steak, chicken, fish, or veggies for an epic dinner full of FLAVA!

  4. TO STORE You can store both chimichurris in jars, and save them in your fridge for up to a week.

Tag your finished dish on Instagram @chefmichael.keto to be featured!

 
 
 
 
 
Recipes, Gluten Free, Sugar freeMichael Silversteinketo, ketogenic, low carb, sugar free, gluten free, master chef, masterchef, easy, easy recipes, instagram, recipe, recipesComment