Low Fat Chimichurri Sauce
Elevate your meals with this vibrant and zesty Low Fat Chimichurri Sauce, a guilt-free twist on the classic Argentinian condiment. Bursting with fresh parsley, cilantro, and oregano, this lightened-up version delivers all the herby, garlicky goodness you love while minimizing the olive oil for a heart-healthy choice. A splash of red wine vinegar, fresh lemon juice, and just the right kick of red pepper flakes balance the flavors beautifully. Quick and easy to make in just 10 minutes, this versatile sauce is perfect as a marinade, dressing, or topping for grilled meats, roasted vegetables, or your favorite plant-based dishes. With its bold taste and low-fat profile, this chimichurri is a must-try for healthy flavor seekers and culinary adventurers alike. Keep a batch in your fridge to add instant brightness to your meals all week long!
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Recipe Information
Ingredients
- 1 cup Fresh parsley
- 0.5 cup Fresh cilantro
- 2 tablespoons Fresh oregano leaves
- 3 large Garlic cloves
- 2 tablespoons Red wine vinegar
- 2 tablespoons Fresh lemon juice
- 1 tablespoon Olive oil
- 3 tablespoons Water
- 0.5 teaspoon Red pepper flakes
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Start by thoroughly washing and drying the parsley and cilantro to ensure no dirt or grit remains.
Place the parsley, cilantro, and oregano leaves on a clean cutting board and chop them finely. You can use a sharp knife or a food processor for this step, but be careful not to over-process.
Peel the garlic cloves and mince them finely or use a garlic press for a smoother consistency.
In a medium-sized mixing bowl, combine the chopped parsley, cilantro, oregano, and minced garlic.
Add the red wine vinegar and fresh lemon juice to the bowl with the herbs and garlic.
Pour in the olive oil and 3 tablespoons of water, stirring the mixture until all the ingredients are well blended.
Add the red pepper flakes, salt, and black pepper, stirring to combine. Adjust the seasoning to taste, adding more salt or pepper if desired.
Transfer the prepared chimichurri sauce to a tightly sealed jar or container and let it sit for at least 30 minutes to allow the flavors to meld. It can be stored in the refrigerator for up to one week.
Before serving, give the chimichurri sauce a good stir or shake it in the jar to recombine the ingredients. Enjoy this low-fat version as a dressing, marinade, or condiment as desired.
Nutrition Facts
Calories |
206 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.3 g | 20% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1227 mg | 53% | |
| Total Carbohydrate | 15.0 g | 5% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 1.5 g | ||
| Protein | 3.9 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 179 mg | 14% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 762 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
