Oil Free Chimichurri Sauce

One of my favorite remedies for bloating is parsley, so I’m always looking for ways to add it to my meals. Not only is it good for bloating, but it’s also detoxifying and has antibiotic properties. Just add garlic and you WILL LIVE FOREVER! Chimichurri is a super yummy Argentinian sauce, but it’s traditionally made with a ton of oil. We’ve reworked our favorite recipe to be oil-free but still super delish. This is how we made it:

Ingredients:

2 cups flat leaf parsley leaves

½ cup cilantro leaves

¼ cup oregano leaves

4 garlic cloves (If I’m being honest, I use more like 6-8…you may want to keep your distance)

¼ cup red wine vinegar

½ tsp salt

Fresh black pepper

3/4 cup aquafaba

1 tsp red pepper flakes

Directions:

Place parsley, cilantro, oregano, garlic, vinegar, salt, and pepper in a food processor. Turn on food processor and slowly drizzle in the aquafaba while you process. Blend until smooth but while maintaining some of the texture.

Stir in the red pepper flakes and then spoon on all of the food you eat. I like using it as a veggie marinade, on pasta, and sometimes on tortilla chips.

Oil-Free Chimichurri: Bright, Zesty, and Ready in Minutes

This oil-free chimichurri proves you don’t need oil to get bold, fresh flavor. Bright parsley and cilantro, a hit of garlic, red pepper flakes, and lemon or vinegar come together into a herb sauce that wakes up grilled veg, roasted potatoes, or grain bowls. Want a silky texture? Use a splash of vegetable broth or aquafaba instead of oil — it’s like sunshine in a spoon.
Quick tips:

• Use very fresh herbs and zest a lemon for extra lift.
• Pulse briefly so the herbs stay lively, not mushy.
  Drizzle, marinate, or dollop — this vegan chimichurri keeps things light and exciting.