Chimichurri sauce originates in Uruguay and Argentina. Although not as popular in North America, it has been gaining popularity on restaurant menus that past few years. You can use chimichurri as a marinade for your grass-fed meat or as a topper for grilled pork, beef or fish.
The base for this sauce is avocado oil, which is filled with a healthy monounsaturated fat called oleic acid. Oleic acid is the same type of fat found in olive oil and olives that give them their heart-healthy benefits.
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Chimichurri sauce is an excellent choice no matter whether you’re bulking up or leaning out. With only one gram of sugar per serving, you don’t have to worry about this sauce spiking your insulin levels.
Instead of sugar, it relies on herbs such as cilantro, oregano and parsley for flavor. Interesting enough, it’s thought that some people (about 15 percent of the population) may have a gene that causes cilantro to taste soapy to them. Are you in this 15 percent? If so, you may want to cut down or eliminate cilantro from this recipe.
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All the ingredients in this recipe fit with the nutritional guidelines of the Thermo Diet. The Thermo Diet encourages you to eat starchy carbs from root vegetables, protein and healthy fats to increase the process of thermogenesis in your body. Interested in hearing more? Check out the Thermo Diet guidelines today.
Thermo-Style Chimichurri Sauce
- 1 cup fresh cilantro measured before chopping
- 1 cup fresh parsley
- 1/2 cup red onion finely chopped
- 3 cloves garlic
- 2 tbsp jalapeno chopped
- 2 tbsp fresh oregano
- 2 tbsp lime juice
- 2 tbsp red wine vinegar
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/3 cup avocado oil
- Add all ingredients to a blender except for the avocado oil.
- Blend until all ingredients are minced and combined, turn onblender on low, slowly pour in avocado oil until fully combined.
- Season with more salt and pepper, to taste (if desired).