Perfect Chimichurri Recipe (Nightshade Free, AIP, Paleo, Whole30, Keto)
Be prepared to be blown away with this chimichurri sauce recipe! Bright, fresh and delicious this little sauce holds a lot of power and is the perfect little addition to so many meals!
Originating in Argentina, chimichurri sauce is where meat was traditionally cooked over open fire.
It is a flavor packed sauce typically used uncooked as a condiment for grilled meat. It can however also be used as a basting liquid to brush over meat as it cooks.
Chimichurri on the Autoimmune Protocol (AIP)?
The Autoimmune Protocol (usually referred to as AIP) is a 5 pillar protocol to help people living with autoimmune diseases heal and cope with the challenges they are faced.
One of the main components of the protocol is an elimination diet that excludes a large number of foods. Known to trigger responses in a large number of people, this list was carefully selected by experts. Through the elimination diet the body is allowed to heal and when foods are reintroduced, one can more easily determine if they are tolerated or not.
Traditional chimichurri has some ingredients that are on the elimination list for AIP, and thus we have to adapt and change things up! However, just because we can’t eat what we are used to does not mean we cannot have delicious foods! And this chimichurri sauce is just that! Delicious, and help us add a lot of flavor and variety into our meals!
Types of Chimichurri Sauces
There are two main varieties of chimichurri – green and red
The green version is one I am sharing here.
Typically, for people not on AIP, it includes mostly flat leaf parsley and a little oregano with a little raw garlic, pepper and chili flakes. Other herbs can be added e.g. cilantro, sage, thyme, chives, fennel, etc. Finely diced onion or shallots can also be added.
We cannot have the black pepper or the chili flakes, so we will leave those out. But if you are on Paleo, or don’t have to eliminate these, feel free to add them!
The red version is not nightshade free, and thus not AIP complaint. It is based on roasted red bell peppers and chillies. Roast garlic can also be added and also incorporates any of the green herbs. Think cilantro, parsley with more lemon juice and zest would go well with grilled chicken.
Traditional Chimichurri vs. AIP Chimichurri
Ingredients
- Olive oil
- Red wine Vinegar
- Lemon (juice and zest)
- Salt
- Fresh Parsley
- Fresh Thyme
- Fresh Sage
- Dried Oregano
Easy step by step guide to make Chimichurri
The first step is to prepare the vinaigrette:
Mix oil and vinegar, lemon and salt in a bowl or jar. If you are on Paleo, or have reintroduced black pepper to your AIP diet, feel free to add a sprinkle.
Give the vinaigrette a good mix and taste. Think basic salad dressing, that is the flavor you are going for. Adjust the flavor to your preference by adding more lemon or salt or oil. We all have a different palette, and you want to make sure you enjoy the base of this sauce.
Remember that the bright acidity will cut the fat of the meat and balance your meal.
Remember this as a base for a basic salad dressing. You can spruce it up with the addition of other spices and herbs if you like.
For the herbs:
Remove all the stems of the parsley as best as you can. Bunch it up and chop it very finely with a sharp knife. Same for the other herbs – remove the stems and then chop fine.
The finer the better. Remember you want the herbs to be an even mix of flavor.
Dice and mince the garlic clove. Because raw garlic is very strong, we don’t want to overdo it. But if you like more garlic, you can add more. I would suggest you try with one clove first.
Using a microplane or fine grater take about ¼ of the rind off a small lemon and chop fine (focus on only the yellow of the skin, not the white).
Mix the zest, garlic and herbs together.
Combine:
At this point we place the herbs in the container we will store the sauce in and add the vinaigrette to herbs until it just about covers the herbs.
Ideally you should have a thick slurry of chopped herbs, well moistened by the vinaigrette.
And voila! You have an amazing, fresh tasting chimichurri sauce!
For best flavor leave this for a few hours before using. This allows the oil to be infused with all the herb flavors.
Storing
Store in an airtight container in the fridge for up to 5 days. After this the herbs start losing their freshness and flavor.
Mix before using, to ensure the oil and herbs are all well mixed and you get the best balance.
Serving Suggestions:
Chimichurri is a very versatile sauce that you can add to so many dishes!
- Drizzle it over roast vegetables
- Add a little to your sweet potato chips
- And my favorite: add a little over grilled steak or hamburgers!
- Other options include tacos, roast beef, pulled beef tacos.
Experiment, see what you like! You will be surprised how well it goes with so many dishes!
Chimichurri Recipe
Equipment
- sharp kitchen knife
- cutting board
- jar for mixing and storing
- garlic press (optional)
- microplane
- measuring cups
Ingredients
- 75 ml extra virgin olive oil
- 25 ml red wine vinegar
- 1 squeeze of fresh lemon
- 1 teaspoon salt
- 1 clove of raw garlic
- 2 cups fresh parsley
- 1 tbsp dried oregano
- 1 tbsp heaped – fresh sage
- 1 tbsp heaped – fresh thyme
- zest of ¼ of a fresh lemon
Instructions
Vinaigrette
- Mix oil, red wine vinegar and a squeeze of lemon.
- Add salt and mix well.
- Taste test: At this point you should have a basic salad dressing. Taste it to make sure you like the balance. Add more salt or lemon or oil to balance it out to your liking.
For the Herbs
- Remove as much of all the stems as possible from all the fresh herbs
- Bunch up the herbs, one type at a time, and chop them as fine as possible, using a very sharp knife.
- Finely chop and mince the garlic. Or use a garlic press if you have one.
- Using a microplane, grate off the rind from ¼ of a fresh lemon. Chop it as fine as you chopped the herbs. The finer the better.
Combine
- Mix all the herbs together and place in a bowl or jar.
- Add the vinaigrette to the herbs until it just reaches the top of the herbs. Ideally you would have a thick slurry of chopped herbs with some liquid.
- Let sit for a few hours before using to let the herbs infuse the vinaigrette.
Final Thoughts
If your every day AIP meals bore you, then this sauce is for you! It changes things up and adds such brightness and amazing flavors to your meals! From simple sweet potato chips to delicious BBQ steak, this sauce is a hit!
And best of all, you can play around with this recipe! Add different herbs, different concentrations and see what you like best!
I would love to see what you serve your chimichurri sauce with! If you make this recipe, please leave a comment below or share some pictures on Instagram and tag me @thrive.and.balance.
