Chimichurri sauce without oil or salt
Print

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

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Calories: 29kcal | Carbohydrates: 5g | Sodium: 12mg | Potassium: 139mg | Fiber: 1g | Sugar: 2g | Vitamin A: 22.4% | Vitamin C: 21.6% | Calcium: 7.1% | Iron: 10.3%