Oh, how I love sauces. The first time I tasted homemade chimichurri, I was amazed at its vibrant, savory flavor and how it elevated a simple steak. My husband is a fan too, so I began making chimichurri at home more often. Traditional chimichurri relies on fresh herbs and garlic — ingredients that are essentially calorie-free — but many recipes use a generous amount of oil, which adds extra fat and makes the sauce higher in Weight Watchers points. When you’re using points on a good cut of steak, the last thing you want is to double them with an oily sauce. That’s why I developed this lighter chimichurri.
This lighter chimichurri delivers the bright, intense flavor you expect while trimming unnecessary oil. Each 2-tablespoon serving is just 1 Point, yet the sauce still tastes fresh and lively. It’s excellent on steak, chicken, or seafood and works beautifully as a marinade. It’s become a staple in our kitchen — enjoy!
Low Calorie Chimichurri Sauce Recipe
Ingredients
- 1 bunch of parsley – roughly chopped, stems removed
- 1 bunch of cilantro – roughly chopped, stems removed
- 6 garlic cloves – minced
- 2 tbsp red wine vinegar
- 2 tbsp olive oil
- 1 tbsp dried oregano
- ¼ cup hot water
- ½ tsp red pepper flakes
- 2 tsp salt
- ½ tsp black pepper
Instructions
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In a small bowl, combine the dried oregano, hot water, and 1 teaspoon of salt. Let sit for about 5 minutes to rehydrate the oregano and mellow the flavors.
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Place the parsley, cilantro, minced garlic, red wine vinegar, red pepper flakes, remaining salt, and black pepper into a food processor. Add the rehydrated oregano (including any remaining liquid) and pulse until everything is very finely chopped and evenly combined.
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Transfer the mixture to a small bowl and whisk in the olive oil. Cover and refrigerate for at least 2 hours to let the flavors meld. Bring the sauce to room temperature before serving. Use as a sauce, topping, or marinade.
Equipment
Nutrition