Chimichurri Sauce

YIELDS ⅜ CUP • PREP TIME: 10 MINUTES

LOW-CARB • LOW-SODIUM • VEGAN

5-INGREDIENT, 30 MINUTES OR LESS, ONE-POT

Chimichurri is an uncooked herb sauce originating in Argentina. It is typically paired with meat, but deliciously coats lean protein, whole grains, vegetables, or salads for a simple flavor enhancement. This rendition stays true to its flavor as a light, refreshing, and tangy sauce used in the Pan-Seared Salmon with Chimichurri Sauce and the Broiled Tofu, Pepper, and Onions with Chimichurri Sauce .

¼ cup extra-virgin olive oil

1 tablespoon red wine vinegar

1 garlic clove, minced

½ cup chopped fresh parsley

1 teaspoon dried oregano

⅛ teaspoon red pepper flakes

In a medium mixing bowl, combine the olive oil, vinegar, garlic, parsley, oregano, and red pepper flakes and mix well. Store in an airtight container in the refrigerator for up to 1 week.

SUBSTITUTION TIP: While green chimichurri is more commonly recognized in the United States, you can make this into a red chimichurri sauce similar to red salsa. Substitute ¼ cup of the parsley with ¼ cup of red bell peppers and substitute the oregano with smoked paprika.

Per serving (1 tablespoon): Calories: 83; Total fat: 9g; Saturated fat: 1g; Cholesterol: 0mg; Sodium: 3mg; Potassium: 33mg; Magnesium: 3mg; Carbohydrates: 1g; Sugars: <1g; Fiber: <1g; Protein: <1g; Added sugar: 0g; Vitamin K: 88mcg