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Low Sodium Chimichurri

AuthorKelly 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
Cook Time 0 minutes
Total Time 5 minutes
Course Condiment, Sauce
Cuisine American
Servings 6 servings
Calories 120 kcal

Equipment

  • Food Processor or Blender

Ingredients
  

  • 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

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.

Notes

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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.

Keyword chimichurri without salt, low sodium chimichurri sauce, low sodium sauces, no salt chimichurri recipe, no salt sauce recipes, salt free chimichurri sauce recipe
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