In this instructional cooking video, Cheryl McColgan, founder of Heal, Nourish, Grow, demonstrates how to make a keto-friendly chimichurri sauce that pairs well with carne asada. She walks through each ingredient—garlic, onion, parsley, cilantro, oregano, red pepper, salt, pepper, vinegar, jalapeño, and olive oil—explaining precise amounts, fine‑chopping techniques, and optional adjustments (e.g., garlic cloves, jalapeño heat, oil consistency). Throughout the demo she shares practical gardening tips, such as buying organic herbs on sale, replanting leftover parsley, growing oregano in a pot, and using garden‑grown cilantro. She emphasizes tasting and adjusting seasoning, achieving the desired texture, and presenting the sauce with visible chopped herbs. The video ends with a call to action to like, subscribe, and visit healnourishgrow.com for the full recipe.
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Hi, I'm Cheryl McColgan, founder of Heal, Nourish, Grow. Today I'm going to show you my recipe for chimichurri sauce. It goes awesome with my carne asada, which is another recipe over at the site, so be sure to check that out. But right now we'll just make the chimichurri sauce. So for this recipe, we prepare all of the ingredients finely chopped, and you'll just need a small bowl to put those in. The recipe as I originally wrote it calls for just 2 cloves of garlic, but if you love garlic like I do, you might use 3, just depends. Uh, again, we're finely chopping all of these ingredients, and that's really my favorite method for peeling garlic is to just give it a nice whack with the back of your knife. That'll usually allow it to come off very easily, and it also gets the process of chopping kind of started. So you can get out a little aggression if you need to while you're doing that. So then we'll just finely chop the garlic. I don't mind if just tiny pieces of skin get into it, but rather keep them out if possible. And this is the one part of the recipe you do want to get these fairly fine because you don't want to have, you know, huge chunks of garlic in your chimichurri sauce. I mean, of course you'll still taste it, but sometimes biting into a large chunk of garlic is not everyone's idea of fun. So just work that as much as you can to get it super fine. Okay, put that in the bowl. And we need a quarter of a cup of onion, so I already had this onion from an earlier recipe. And again, you're going for a relatively fine chop on this. So you'll just keep working it until you have your onion evenly chopped. Sounds good. That's pretty good. I think— did I say it should be a quarter of a cup of onion? So there we go. Set that aside to use for something else. We have a half a cup of parsley. I wanted to show you this because I like to get these whenever possible. They had the organic, uh, live plants on sale today at Kroger. Usually when I buy a bunch of parsley, especially the organic, is about a dollar. To buy that. So you can get— these were on sale for $2. And then what I like to do is after I use the amount of parsley I'm going to use for the day, then I take this and I go ahead and plant it in the ground. It'll usually come back for you, so you'll have more parsley later. So it's kind of like you get to use it that day and then you also have some to use for later. So this can be a little bit rougher of a chop. We're looking for— and I usually like to take out any big pieces of stem before I chop it. If it's a thin stem, that's not so bad, but I just don't prefer the taste or the texture of the thicker ones. So you may want to take some of those out, or you can tear off the leaves to start if you don't like stems at all. But we want about half a cup of parsley. Let that have a bit more texture than the finer chopped ingredients. And then same with the cilantro, same thing. I got the organic one today. I actually already used that for a different recipe, but then I had some cilantro already growing in the garden, so using the cilantro from the garden. And a teaspoon of oregano. So I do like to strip the oregano leaves. So if you just kind of pull them down the stem in the opposite direction that they're growing, they'll just come right off. Keep the stem out. You can really do that same thing with parsley or cilantro as well. It just depends on what I'm making if I want the stems in there or not. And also, oregano is a really easy thing to grow. I've had one growing in a pot, even left it outside in winter, and we're zone 10 here in Cincinnati, so it's not supposed to be quite hardy, but I've had it in a pot for about 3 years and it just keeps coming back. So I think, you know, cilantro, a little more challenging, but oregano is definitely an easy culinary herb that you can grow in the pot and it's you know, even leaving the pot out in the way. Half a teaspoon of ground red pepper, and then I called for quarter teaspoon of salt and pepper. I never really measure those amounts very well, just put some fresh cracked pepper, and obviously once you're finished and you taste it, you're going to adjust to taste anyway. So just put some stuff in there to get started. This is a little out of order, but I'm going to go ahead and put in the vinegar, a teaspoon there. And then your jalapeño, you may want to save that until last just so that you can judge it based on taste, um, and it will be finely chopped. But let's go ahead and put in the oil. It's a half a cup of olive oil. Let me go ahead and mix this all together so this way everything's kind of mixed and ready for you to taste as you put in the jalapeño. So if you— I called for half of a large jalapeño. I really like spice, so I tend to go heavier than some people. So it's a good idea to just, especially if you're making it for a crowd, to go ahead and start off small and then you can always add. So the other thing you can do to make it less spicy is to go ahead and cut out these ribs and seeds. Since I don't mind that, leave them in there. And again, so for jalapeño, that's another thing that people might not like to take a big bite into, so I do try to get this relatively fine. And I'm just gonna live on the edge and go ahead and put it all in there because the people that I'm cooking for today like spicy food, so Plus you can always just use a little bit less of it. Now if you notice that you, you notice the consistency of this is quite thick, so depending on how well you measured or if you used a little extra or this and that, I would say that for me this consistency is a little bit thick, so I'll just go ahead and add a little bit more olive oil. So that's probably around an additional quarter cup that I just added. And now you can see the consistency. It's got more of the, the juice happening. So that's about where I like mine to be. And now I'll just give it a taste so we can adjust the salt and pepper if necessary. So, and it does continue to kind of marry together over time, so you might want to also taste it again before you serve it. Mmm, so fresh and delicious. Really, really good. Here you can see it a little more close up. You can see that you can still see the ingredients, which I kind of really like in this type of recipe. So again, finely chopped but still being able to see what it is. Thank you again for joining me today for this chimichurri recipe. Be sure to give us a thumbs up, follow us, subscribe so that you always know when we have new recipes recipes and new videos to share. Every recipe is over at healnourishgrow.com. We hope to see you again soon.
