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Fresh Chimichurri Sauce (Keto & Whole30 Diet Friendly)

Course: Side Dish


  • 2 large shallots peeled & sliced thinly
  • 1 cup fresh cilantro leaves washed & dried
  • 1 cup fresh Italian parsley leaves washed & dried
  • 1/4 cup fresh oregano leaves about 6 sprigs washed & dried
  • 6 cloves of fresh garlic peeled & smashed
  • 2 Fresno chili peppers washed & seeded
  • 1/2 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • salt & pepper to taste


  • After preparing your green herbs, peppers, garlic, and shallot, add to the bowl of a large food processor.
  • Combine the red wine vinegar with the vegetables and pulse a few times to just break down the ingredients.
  • Next, add the olive oil and blitz the sauce until thoroughly chopped. You’ll know when you’re at the right consistency when the mixture looks like a finely chopped salsa.
  • Taste, and season with salt & pepper.
  • Transfer the sauce to a large glass bowl and allow it to sit at room temperature for 30 mins before serving. This resting time allows the flavors to meld.
  • Refrigerate any remaining sauce and use with in 3-5 days.