Low-Fat Chimichurri Sauce and Ways to Use

Dear Reader,

I don’t know about you, but I cringe anytime I see a product labeled “low-fat” at the grocery store. That label guarantees at least one of the following: high sugar content, high sodium content, unappealing texture, or artificial taste. As someone who believes that the flavorful life is worth living, I hope that before reaching for the low-satisfaction items with the high-quality price tags you consider spicing up your meals with the following multi-use herb dressing – that just so happens to be low in fat.

Chimichurri, originating in Argentina and Uruguay, is a sauce or condiment filled with spice, acid and herbal flavor. 

Low-Fat Chimichurri Sauce

Ingredients

  • 1 cup, minced Parsley

  • 1 cup, minced Cilantro (if you cannot eat, substitute more parsley)

  • 2 cloves, minced Garlic

  • 1, minced Shallot

  • 1, minced Fresno chili

  • 2 tbsp Red wine vinegar

  • 2 tsp Honey

  • ¼ cup Water

  • ¼ cup Aquafaba (liquid from canned chickpeas)

  • ¼ cup Olive oil

Instructions:

  1. In a large bowl, combine parsley, cilantro, garlic, shallot, chili pepper and red wine vinegar. Toss and stir to evenly distribute.

  2. Add honey, water, aquafaba and olive oil to a mason jar. Seal and shake vigorously to combine. 

  3. Pour liquid mixture into the large bowl and toss to combine.

Before using, let the chimichurri sit for at least two hours to allow the flavors to intensify.

Use it as a marinade for your favorite proteins, a spicy topping for scrambled eggs, salad dressing for crunchy veggies, or however your heart desires!

Happy cooking!

by MacKenzie Patton-Donnelly

NutritionBallard Health Club