fbpx

 

Blender Chimichurri Sauce

This sauce comes together in a snap in your blender and is a great accompaniment to any cut of lamb or beef. Got extras? Use it as a marinade. Leftovers can be covered and refrigerated for 1 day and returned to room temperature before serving.
Serves 11 One Serving: 2½ Tbsp

Ingredients List

  • 2 cups fresh parsley leaves and tender stems
  • 2 Tbsp fresh oregano leaves
  • 1 medium jalapeño, halved and seeded
  • 1/2 tsp crushed red pepper flakes
  • 1 garlic clove
  • 3/4 cup extra-virgin olive oil
  • sea salt and freshly ground black pepper
  • 2 Tbsp red wine vinegar
+ Add Recipe to Shopping List

Instructions

  • In a blender, combine the herbs, jalapeño, red pepper flakes, garlic, half of the oil, 3/4 teaspoon salt, and /4 teaspoon pepper. Purée, stopping to scrape down the sides of the container if necessary. Gradually add the rest of the oil.
  • Add the vinegar, blend for 1 second and then add a little water if you’d like the sauce to be thinner. Taste, add salt and pepper if desired, and serve right away.

Credits

RecipeEric Lundy

PhotographyErin Ng

1 review

  1. 5 stars
    I added a touch more garlic to mine and a touch of MCT oil. This is fresh bright and absolutely brings grilled pasture raised steaks to a whole new level. I can’t imagine having steak without this now.

WRITE A REVIEW

Your email address will not be published. Required fields are marked *

Your Rating




This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

Featured Recipes

cta-booklet

Not on our mailing list?
Sign up and get 5 Fabulous French Recipes! Oui s'il vous plaît!

At Keto-Mojo, we believe in sharing—sharing important keto community news, science and studies, great keto recipes, products we love, and profiles of people that inspire us.

Join our community now and fall in love with 5 new French recipes!

Show Buttons
Share On Twitter
Hide Buttons
X