Sweet Chimichurri Glaze
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Author:
Makena Marie
Prep Time
10 minutes
Ingredients
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2 Tbsp Lakanto Cane Sugar with Monk Fruit
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¾ cup Flat-Leaf Parsley, finely chopped
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3 cloves Garlic, minced
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1 tsp Dried Oregano
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1 tsp Smoked Paprika
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½ tsp Red Pepper Flakes
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2 Tbsp Red Wine Vinegar
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4 tbsp Olive Oil
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½ tsp Sea Salt
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¼ tsp Black Pepper
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1–2 tbsp Water To Thin
Directions
Combine all ingredients in a bowl and stir until the Lakanto Cane Sugar with Monk fruit is fully dissolved. Let rest for at least 15 minutes. The herbs need time to release into the oil and the sweetener needs to fully integrate before heat touches it.
Divide into two equal portions. Set one aside to serve fresh at the table as a Chimichurri. Take the second portion to the grill. In the last 3–4 minutes of cooking, brush generously over your protein.
Recipe Note
Notes: Watch for the glaze to begin setting . It will shimmer first, then catch color at the edges. Add one more coat, then pull it off the heat before the herbs burn. Rest your protein for 5 minutes before serving. Spoon the fresh portion over the top.