Description
This easy Low FODMAP Chimichurri Sauce recipe gives an upgrade of fresh, zesty flavor to steak, poultry, fish or veggies! Low FODMAP and naturally Paleo, Whole30, Keto, and low carb.
Ingredients
Units
Scale
- 1 cup fresh parsley leaves (firmly packed)
- 1/2 cup scallions (green tops only, roughly chopped)
- 1 tablespoon fresh oregano leaves (firmly packed or 1 tsp dried oregano leaves)
- 1/4 cup extra virgin olive oil
- 3 tablespoons garlic-infused olive oil
- 2 tablespoons white wine vinegar or red wine vinegar
- 1/2 tablespoon lemon juice
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon red pepper flakes (optional*)
Instructions
- Add all the ingredients to a food processor. Process on low for 3 minutes, scraping the sides of the bowl with a spatula after about 30 seconds. Allow to rest about 10-15 minutes to allow the flavors to meld while you prepare the rest of your meal. If you want the chimichurri to look prettier, you can hand chop everything and mix in a small bowl.
- Serve on or as a marinade for grilled or cooked steak, poultry, fish, roasted veggies or shrimp, such as my Low FODMAP Chimichurri Shrimp and Broccoli Skillet.
- This low FODMAP chimichurri sauce is best when served fresh; however, leftovers can be stored in an air-tight container in the refrigerator for up to 3 days.
Notes
- Red pepper flakes: Although red pepper flakes are low FODMAP in small quantities, some people respond poorly to them for non-FODMAP related reasons. Pay attention to how your body reacts to spicy food and consult your doctor or dietitian before adding red pepper flakes to this recipe if you have concerns about how you may react to it.
- Servings: makes about 1 cup or eight 2-tablespoon servings.
- Adapted from Primavera Kitchen
- Prep Time: 5 minutes
- Category: Condiments and Seasoning Mixes
- Method: Food Processor
- Cuisine: Argentinian-Inspired
