Low Sodium Chimichurri Sauce Recipe (No Salt Added)

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This low sodium chimichurri recipe is an easy herby sauce with fresh parsley, cilantro, garlic, oregano, olive oil & vinegar!  This salt-free sauce packs serious flavor, and can easily be made in a food processor or blender.

Chimichurri is a classic Argentinian sauce that goes great on anything grilled: meats, vegetables, or potatoes. This sauce has a deliciously bold flavor, and is such a great addition to your next grill out or BBQ. Serve with low sodium steak or as a dip for low sodium fries!

I love fresh cilantro and parsley, I could eat bunches and bunches of them  (as I do often in my favorite tabbouli recipe!).  If I’m not making tabbouli, this parsley and cilantro chimichurri sauce is my go-to condiment.

And I love how vibrant the sauce is – in color and in flavor! The sharpness from the vinegar is wonderful with the silky texture from the olive oil. And the flavors of the parsley and cilantro can wake up any dull food that needs a bit of extra flavor. This sauce needs NO salt at all, the ingredients speak for themselves.

This Low Sodium Chimichurri Recipe Is

• Bright
• Fresh
• Flavorful
• Extra bold
• Herby
• Simple
• Vegan, Vegetarian, and Gluten Free!

What Do I Eat Chimichurri With?

Answer: pretty much anything!  Because of the versatile flavors, its amazing on top of roasted potatoes, on low sodium grilled chicken, or meats, low sodium steaks, or even eggs!

I can’t wait to eat this sauce all summer and come up with some pretty awesome new recipes featuring this amazing, quick, and healthy chimichurri sauce!

Ingredients You’ll Need

See the recipe card below for a full list of instructions and ingredient amounts!

• Cilantro, Parsley, Garlic 
• Extra Virgin Olive Oil
• Red Wine Vinegar: I used red wine vinegar for the marinade to give this dish a really nice bright Mediterranean flavor – for that, red wine vinegar is my go-to!
• Oregano: a spice I always put in my chili, tacos, or fajitas!  This dried oregano has a bright and earthy flavor, and goes so well with the roasted vegetables.
• Red Chili Pepper Flakes: for a little heat! I like to add a few shakes to this recipe to give this dish a nice complex depth of flavor.
• Black Pepper

How To Make This Recipe

1. Add all ingredients to a food processor and pulse for 10 seconds, until the herbs are finely chopped. Scrape the sides of the food processor to ensure everything has been chopped.
2. Taste, and add more chili flakes if desired for heat.
3. Spoon directly onto potatoes, roasted vegetables, or hot-off-the-grill meats.
4. Transfer any leftover chimichurri to an airtight container and use within 2 days.

Food Processors

We have this fantastic food processor that has lasted us years and years, and I have to say I’ve been very happy with it! It gets weekly use, and is great for chopping ingredients for sauces, making hummus, and pureeing vegetables. 

It’s inexpensive and gets the job done!  While you can make this salsa in a blender, I prefer using our food processor to get the chunky salsa texture just right. I also use my food processor for other low sodium recipes like Low Sodium Hummus, Low Sodium Pesto Sauce, and salt free tomatillo salsa verde!

More Low Sodium Sauce Ideas

• Low sodium ketchup recipe
• Low sodium mole sauce
• Creamy low sodium queso
• Low sodium teriyaki sauce
• Low sodium BBQ sauce recipe

Let’s keep in touch – don’t forget to follow over on Instagram, Facebook, & my Youtube channel for more easy low sodium recipes.

If you made this recipe please leave a star rating & comment below. Your feedback helps other people who are making this recipe. Plus I’d love to hear from you!

Low Sodium Chimichurri Sauce

AuthorAuthor Kelly Jensen

This low sodium chimichurri recipe is an easy herby sauce with fresh parsley, cilantro, garlic, oregano, olive oil & vinegar!  This salt-free sauce packs serious flavor, and can easily be made in a food processor or blender.

5 from 3 votes

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Prep Time 5 minutes mins

Cook Time 0 minutes mins

Total Time 5 minutes mins

Course Condiment, Sauce

Cuisine American

Servings 6 servings

Calories 120 kcal

Equipment

• Food Processor or Blender

Ingredients

  

1x2x3x

• ▢ 1 bunch cilantro stems removed
• ▢ 1 bunch parsley stems removed
• ▢ 4 cloves garlic
• ▢ ⅓ cup olive oil
• ▢ 2 tablespoons red wine vinegar
• ▢ 2 teaspoons oregano
• ▢ ¼ teaspoon Crushed Red Pepper Flakes
• ▢ Pepper to Taste

Cook ModePrevent your screen from going dark

Instructions

 

• Add all ingredients to a food processor and pulse for 10 seconds, until the herbs are finely chopped. Scrape the sides of the food processor to ensure everything has been chopped.
• Taste, and add more chili flakes if desired for heat.
• Spoon directly onto potatoes, roasted vegetables, or hot-off-the-grill meats.
• Transfer any leftover chimichurri to an airtight container and use within 2 days.

Nutrition

Calories: 120kcalCarbohydrates: 3gProtein: 1gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gSodium: 15mgPotassium: 157mgFiber: 1gSugar: 0.3gVitamin A: 2056IUVitamin C: 29mgCalcium: 46mgIron: 2mg

*Please note, all nutrition content is estimated based on the ingredients we used, it may vary based on your ingredients. Always check your nutrition labels to verify sodium amounts.

Tried this recipe?Let us know how it was! Please comment and leave a review.

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