Easy Keto Chimichurri Sauce

I’m not a big fan of steak sauce. For one, most common options are loaded with sugar (though low carb versions do exist now). But in my experience, the flavor some steak sauces run the risk of covering up the meat rather than complimenting it. That doesn’t mean I’m against all sauces on steak though! Now that it’s grilling season, this keto chimichurri sauce has actually become one of my favorite condiments. I especially like it with steak, tri-tip, and even grilled veggies!

Chimichurri has its origins in Argentina and is traditionally made with base ingredients of parsley, garlic, olive oil, and red wine vinegar. This keto chimichurri recipe sticks to those core flavors, but also spices things up a bit with a bit of jalapeno and cumin. A splash of lemon juice helps to brighten the flavor and maintain the lovely green color of this keto chimichurri.

Keto Chimichurri Ingredients

In addition to a delicious blend of flavors, this keto chimichurri can help add some healthy fats to a leaner meal. As an added bonus, it contains micronutrients like vitamins A, C, and K from the fresh herbs. I like it with bit of kick, but you can tweak the amount of heat easily to suit your needs. It also scales well if you need to make a bigger batch.

If you are a fan of spicy keto sauces/dips, you might also enjoy my keto pimento cheese recipe.

Print Pin
5 from 3 votes

Easy Keto Chimichurri Sauce

This keto chimichurri is a great marinade or sauce to accompany your favorite cuts of beef!
Course Sauce
Cuisine South American
Keyword quick, sauce
Prep Time 5 minutes
Total Time 5 minutes
Servings 4 servings
Calories 130kcal


  • 1/2 cup fresh parsley packed
  • 1/4 cup fresh cilantro packed
  • 3 tbsp red wine vinegar
  • 1 tbsp lemon juice or additional red wine vinegar
  • 1/4 cup olive oil
  • 3 cloves garlic minced
  • 1 green onion chopped
  • 1/2 tsp dried oregano
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1/4 tsp ground cumin
  • 1/2 tsp crushed red pepper flakes
  • 1/2 fresh jalapeno seeded and diced, optional


  • Add all ingredients to a food processor and pulse until well combined.


  • Store refrigerated in a sealed container for up to 5 days.


  • This keto chimichurri is meant to have a bit of kick to it. Leave out the jalapeno to lower the heat, or add more to amp it up a bit.
  • If you dislike the flavor of cilantro, you can make this keto chimichurri using all parsley instead.


Serving: 2tbsp | Calories: 130kcal | Carbohydrates: 1.5g | Protein: 0.5g | Fat: 13.5g | Fiber: 0.5g

Share this:

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating