Chimichurri sauce without oil or salt

Chimichurri sauce without oil or salt

This chimichurri sauce without oil or salt takes the wholesome ingredients from the traditional latin recipe and makes a tasty dressing for appetizers.
Course Sauces
Cuisine Latin, Low fat, Plant-based, Vegan
Keyword chimichurri without oil, chimichurri without salt
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 people
Calories 29kcal
Author Nicolas Pujol


  • 1 oz parsley
  • 1 oz green onions
  • 1 oz basil
  • 1 sprig fresh thyme
  • 2 tbsp dry oregano
  • 1 tbsp red chili pepper flakes
  • 2 oz red wine vinegar
  • 2 oz balsamic vinegar
  • 4 oz water


  • Rinse and chop all fresh herbs. Remove the stems (optional) and place them in a food mixer.
  • Add the red chili pepper flakes and dry oregano, then the vinegars and water.
  • Mix for about a minute until the sauce is blended. 
  • If too liquid, augment it with additional fresh herbs and mix again. 
  • Serve immediately or refrigerate for up to 3 days.


Calories: 29kcal | Carbohydrates: 5g | Sodium: 12mg | Potassium: 139mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1120IU | Vitamin C: 17.8mg | Calcium: 71mg | Iron: 1.9mg