Low FODMAP Chimichurri

This Low FODMAP Chimichurri is a no-cook sauce, ready in 5 minutes, and is made with fresh herbs, oil, and vinegar. Use it as a marinade or serve with grilled chicken, veggies, potatoes, eggs, and more!

Transparency Statement: This post is not sponsored. However, my friends at FODY Foods kindly provided me with free products to help create this recipe. All opinions are my own.

Low FODMAP Chimichurri

Chimichurri is a no-cook condiment and marinade from Argentina. It’s traditionally made with peppery parsley, garlic, oregano, and vinegar and served with grilled meat. To make it FODMAP-friendly, I’ve subbed in my go-to garlic-infused olive oil (for low FODMAP garlic flavor) and some jalapeño pepper for a kick of heat.

My husband, Al, has dubbed the result “the sauce that goes with everything.”

Maybe because we’ve been eating it on everything. 

I’m not mad about it. This flavorful, five-minute sauce is good on chicken, on shrimp, on beef (or venison), on grilled veggies, roasted potatoes, eggs, and more.

It’s good on everything.

Well, maybe not (lactose-free) ice cream. We probably won’t try that. But, if you wanna, go for it. Who am I to judge? 😉

Why I Love This Recipe and Think You Will Too:

It’s low in FODMAPs! Traditional (high FODMAP) garlic cloves have been replaced with garlic-infused olive oil to make this chimichurri low FODMAP-friendly. 

Curious why garlic-infused olive oil is okay? Click to read my article on Low FODMAP Garlic and Onion Substitutes.

It takes five minutes to make! Argentinians may chop their chimichurri ingredients by hand (mad respect), but I prefer to save time (and arm strength) by placing everything in a blender and giving it a few pulses (or more, if desired) for a quick and easy sauce. 

It’s yummy with lots of foods! Serve this low FODMAP chimichurri with meat, chicken, shrimp, eggs, (low FODMAP) veggies, potatoes – really whatever your dear heart desires. This sauce can also be used for marinating or brushing onto meat or veggies as they cook on the grill.

What You’ll Need to Make This Chimichurri

To get started, you’ll need to grab the following ingredients: 

• Fresh Italian (flat-leaf) parsley
• Fresh oregano leaves
• Jalapeño (optional)
• Garlic-infused olive oil
• Red wine vinegar
• Salt & pepper

If you don’t have the exact amounts, don’t sweat it. This is one of those recipes that is perfect for playing around with to make it exactly how you like it. Once you get comfortable with the ingredients, I invite you to play around with the flavors and make this sauce your very own. That’s the beauty of cooking!

How to Make Low FODMAP Chimichurri

With just two steps, five minutes, and six ingredients, this yummy chimichurri sauce will be ready to transform any simple meal from meh to magical. Here’s what you’ll wanna do:

Pulse it. Add parsley, oregano, optional jalapeño, olive oil, and red wine vinegar in a blender or food processor. Pulse or blend to desired consistency, stopping the blender or food processor as needed to scrape down the sides with a spatula.

Season and serve. Add salt and pepper, to taste. Use immediately or store.

Storage:  Refrigerate in an airtight container for up to three days. Freeze for up to 1 month.

Serving Suggestions

Enjoy this low FODMAP chimichurri:

• Brushed onto chicken, steak, or seafood as it grills
• Spooned onto grilled or baked meat, veggies, or potatoes
• Mixed into scrambled eggs or steamed rice
• Leftover as a salad dressing

 

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