Sauces & Rubs

Completely Keto Argentinian Chimichurri Sauce

Once upon a time, nestled amidst the rolling hills of the Argentine pampas, there lived a jovial gaucho named Esteban. Renowned for his prowess with a lasso and his legendary barbecues, Esteban was the heart and soul of his community.

One summer’s evening, as the scent of sizzling meat filled the air and the sound of laughter echoed across the plains, Esteban decided to create something truly extraordinary—a chimichurri sauce that would elevate his beloved asado to new heights.

With a twinkle in his eye and a dash of creativity, Esteban gathered a medley of fresh herbs and spices from his garden—fragrant parsley, zesty cilantro, fiery red chili peppers, and pungent garlic. He carefully chopped and mixed, adding a splash of tangy white wine vinegar and a drizzle of rich olive oil until the vibrant green sauce reached the perfect consistency.

As the sun dipped below the horizon and the stars twinkled overhead, Esteban unveiled his creation to his friends and family, who gathered eagerly around the crackling fire. They dipped succulent slices of grilled steak into the chimichurri sauce, savoring the burst of flavors that danced upon their tongues.

From that moment on, Esteban’s Argentinian Chimichurri sauce became a staple of every gathering on the pampas, adorning grilled meats, vegetables, and even crusty bread with its bold and aromatic essence. With each bite, friends and family raised a toast to Esteban and his culinary genius, grateful for the magic he had brought to their tables.

Completely Keto Argentinian Chimichurri Sauce

Course: Sauces & Rubs
Cuisine: Mexican
Keyword: argentinian chimichurri sauce, keto argentinian chimichurri sauce
Prep Time: 15 minutes


  • 2 tsp dried organo
  • 2 red chili pepper or jalapeno could do more or less depending on punch
  • 1 tsp black pepper
  • 1 cup olive oil
  • 1/2 tsp crushed red pepper flakes
  • 1/2 cup white wine vinegar
  • 2 tsp Pink Himalayan Salt
  • 10 garlic cloves crushed
  • 1 cup parsley stem removed
  • 1 Tbsp lemon juice
  • 1 cup cilantro


  1. Chop finely the cilantro and parsley. Remove stem from jalapeno or chili peppers and chop into small pieces.

  2. Put everything into a bowl and mix well. Tastes better the longer the flavors have time to mesh and seep into each other.

Recipe Notes

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