Latin American · sauce
Classic Argentine Chimichurri
Video by Hernan Dieguez on YouTube · Open on YouTube
- Keto (0.9 g net carbs a serve)
- Vegan
- Gluten-free ingredients
- Nut-free
Contains: none of the common allergens in the listed ingredients. Check labels on stock, sauces and spice mixes.
Parsley, garlic and dried oregano in extra virgin olive oil with no sugar: 2 tbsp give about 150 kcal, almost all from olive oil's mostly monounsaturated fat, under 1 g of net carbs and about a third of a day's vitamin K.
The printable card is ink-friendly, fits on one page and has a QR code back to this recipe.
Ingredients 9
Method
Tap a time to watch that step in the video.
- Pick the parsley leaves off the big stems (save the stems for stock) and chop the leaves as finely as you can. Put them in a bowl. 1:39
- Finely grate the garlic and add it, then the dried oregano and chilli flakes. The cook's ratio is 2 parts parsley to 1 part garlic, the same amount of oregano as garlic, and half as much chilli. 2:46
- Add the olive oil and vinegar a little at a time (3 parts oil to 1 part vinegar), mixing well, until the sauce is fairly thick. Season with salt and pepper and stir in the broken bay leaves. 3:31
- Cover and refrigerate, ideally overnight, so the flavours blend and the texture softens. In a hurry, wet the dried herbs and chilli with a little lukewarm water before adding the oil and vinegar. 4:06
Tip. Makes about 1¼ cups (our estimate: 10 portions of 2 tbsp). Keeps for weeks in a sealed jar in the fridge; let it come to room temperature so the oil loosens. Spoon over steak, chicken, fish or roast vegetables.
The method is a summary in our words — the video shows every step.
One portion (2 tbsp) gives you 1 of 10
Where the energy comes from one serve
- Net carbs 2%
- Protein 1%
- Fat 97%
Fits keto: 0.9 g net carbs a serve, with 97% of the energy from fat.
Vitamins & minerals % of a day, one serve · tap for more
Vitamin K High32%
39 µg a serve, mostly from flat-leaf parsley leaves (63%). Needed for blood clotting and bones. Leafy greens and herbs are very rich in it. If you take warfarin, keep your intake steady and talk to your doctor.
Vitamin E Source17%
2.6 mg a serve, mostly from virgin olive oil (89%). An antioxidant that protects cell membranes. Nuts, seeds and plant oils such as olive oil are the main sources.
Omega-3 Source10%
0.2 g a serve, mostly from virgin olive oil (80%). Omega-3 fats support the heart and brain. Oily fish give EPA and DHA; walnuts, flax, chia and canola give ALA, which the body converts only a little.
Show the other 12
Iron3%
0.6 mg a serve, mostly from dried oregano (38%). Carries oxygen in your blood. Iron from plants absorbs better with vitamin C in the same meal — lemon, tomato or capsicum.
Vitamin C3%
2.5 mg a serve, mostly from flat-leaf parsley leaves (80%). An antioxidant needed for collagen, immunity and iron absorption. Long cooking destroys some, so raw herbs, citrus and capsicum help.
Vitamin A2%
19 µg a serve, mostly from dried red chilli flakes (64%). Keeps eyes, skin and the immune system healthy. Orange vegetables and dark greens give beta-carotene, which the body turns into vitamin A.
Vitamin B62%
0 mg a serve, mostly from garlic (49%). Helps turn food into energy and make brain messengers. Chickpeas, fish, poultry, potatoes and bananas are good sources.
Potassium1%
40 mg a serve, mostly from dried red chilli flakes (29%). Balances sodium to help control blood pressure and keeps muscles and nerves working. Beans, potatoes, leafy greens and fruit are rich sources.
Calcium1%
17 mg a serve, mostly from dried oregano (55%). Builds bones and teeth and helps muscles and nerves work. Dairy, calcium-set tofu, sardines with their bones and some greens supply it.
Magnesium1%
4.2 mg a serve, mostly from dried oregano (39%). Takes part in hundreds of reactions — energy, muscles, nerves, blood sugar and bones. Nuts, seeds, legumes and whole grains are good sources.
Zinc1%
0.1 mg a serve, mostly from dried red chilli flakes (29%). Needed for immunity, wound healing, taste and growth. Meat, seafood, legumes, seeds and whole grains supply it.
Folate1%
4.1 µg a serve, mostly from flat-leaf parsley leaves (55%). Needed to make DNA and new cells — especially important before and in early pregnancy. Legumes and leafy greens are rich sources.
Selenium1%
0.3 µg a serve, mostly from garlic (76%). Part of the body's antioxidant enzymes and needed for thyroid hormones. Seafood, eggs, meat and Brazil nuts are rich sources.
Vitamin D0%
0 µg a serve. Helps you absorb calcium for bones and supports muscles. Few foods have much — oily fish, eggs, UV-exposed mushrooms, fortified milks. Sunlight is the main source.
Vitamin B120%
0 µg a serve. Keeps nerves and blood cells healthy. Found almost only in animal foods and fortified foods (some plant milks, nutritional yeast), so vegans need a reliable source.
Estimated from the ingredient list with USDA FoodData Central values; % of a day uses the food-label daily values. How this works
You might also like
Fermented Curtido (Salvadoran Cabbage Relish)Latin American · 20 kcal · 0.9 g protein
Lentejas a la Chilena (Chilean Lentil Stew)Latin American · 393 kcal · 24 g protein
Grilled Skirt Steak with ChimichurriLatin American · 379 kcal · 23 g protein
Lengua a la Vinagreta (Beef Tongue in Vinaigrette)Latin American · 613 kcal · 23 g protein
Ajiaco: Colombian Chicken and Three-Potato SoupLatin American · 434 kcal · 34 g protein
Avocado-Tomatillo Salsa (Creamy Taquería Avocado Sauce)Mexican · 18 kcal · 0.3 g protein
Recipe and video by Hernan Dieguez; the method summary, nutrition estimate and diet notes are Notbroken’s. General information about food, not dietary advice.