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.
Servings 4 people
- 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