- 3 large bunchs of parsley (~ 3cups, chopped)
- 1 Shallot, diced
- Garlic, 4 heaping spoonfuls of jarred minced
- EVO (~1 cup? Idk I just fully covered the ingredients in the jar and the blended)
- Red Wine vinegar to taste
- Lemon juice to taste
- Salt, Pepper, Red pepper flakes
Add to recycled jar and immersion blend to emulsify sauce.
Store for in fridge for at least 24hrs before serving, it gets better with time. (Fast method: Put jar in warm water bath for 2-3 hours. Jar + Large bowl in sink + fresh boiling water every 30 min or so, shake jar each time to evenly heat. Helps to accelerate the flavors melding with actually cooking it.)
Add to literally anything. Chicken, Steak, Fish, cheese, eat it raw, it's that's good.
by ythompy
3 Comments
Removing the potatoes and dulce de leche, and Argentina’s diet of steak, romaine salads, and chimichurri is very keto, now that I think about it. When I went to visit my family there and had chimichurri for the first time, I wondered why it wasn’t more popular.
No need to refrigerate, so those flavors would mingle more quickly on the countertop.
Using Italian parsley cuts the bitterness and I usually add fresh cilantro, and small amounts of thyme and rosemary!
I use it as salad dressing and like OP on all different types of meats and cheeses. Freezes well!