If you like pesto, than it’s pretty likely you will be a fan of chimmichuri as well.
Olive oil, parsley and garlic are the base of most chimmichuri sauces and then from there people tend to tweak it to their tastebuds. My taste buds like equal parts parsley and cilantro and a kiss of red pepper flakes.
While chimmichuri is super nutritious, it is also pretty rich (read: high in calories) since the base of this sauce is made up of extra virgin olive oil. And because I like to spread this yumminess all over everything I eat (especially when we are grilling!) I use my little c&d trick (the same one I use for my pesto) and cut the oil with water.
Not only does this make the sauce lighter but it actually makes it a little creamy, so instead of having a pool of oil on the top of your chimmichurri, you actually get a really rich, creamy consistency that is insanely delicious and (in my opinion) better than the original.
Chimmichurri is great spread on top of grilled anything (think: meat, fish, chicken, veggies, etc.). It’s also delicious mixed into some brown rice pasta, added to a grain salad, or dolloped on top of some soup.
Be sure to check out the video below and don’t forget to let me know what you think down in the comments below.
Low Fat Chimichurri
- 1-2 garlic cloves roughly chopped
- 1 cup parsley
- 1 cup cilantro
- 1 tbsp lemon juice
- 2 tbsp. extra virgin olive oil
- 3 tbsp. water
- 1/2 tsp kosher salt
- 1/4 tsp pepper
- 1/4 tsp red pepper
- Toss garlic in a food processor and pulse until the garlic is minced up. Add parsley, cilantro, lemon, extra virgin olive oil, salt, black pepper, and red pepper and blend until every thing is well incorporated and you have a rich, bright creamy sauce.
- Taste for seasoning and adjust to your liking. Enjoy!