Oil Free Chimichurri Sauce [Healthy]

Oil free chimichurri with fresh herbs, fresh lime juice and tangy red wine vinegar is the ultimate topping for all your grilled favourites. It’s wholesome, low in calories and virtually fat free! Ready in 10 minutes or less.

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Glass jar filled with chimichurri with lime and parsley on the side.

This recipe was originally published in March 2019. It has been updated for content and photos.

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This is a Latin classic with a twist.

Chimichurri is an uncooked sauce, made using flat leaf parsley, spices and olive oil.

My low calorie and low fat twist opts for red wine vinegar and lime juice to make this one oil free. Plus I’m adding a little cilantro to the mix.

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The flavour is fresh, tangy and absolutely fantastic! It pairs perfectly with all your grilled favourites like grilled tomatoes, zucchini, eggplant and mushrooms!

Glass jar of chimichurri with platter of grilled portobello mushrooms beside it.

How to make it

(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)

This simple recipe is ready in no time, with little skill or effort required. Gather your ingredients. (Full quantities are in the recipe card below.)

NOTE: If you don’t like cilantro, switch it out for more parsley instead.

Herbs, spices, vinegar, garlic and lime scattered on quartz counter top.

Add all the ingredients EXCEPT the lime juice and vinegar to your food processor. (photo 1)

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Process until very finely chopped. (photo 2)

Food processor with herbs, garlic and spices being finely chopped.

Transfer the chopped herbs to a bowl or jar. Then add the liquids and stir.

NOTE: Alternatively, you may add the liquids directly to your food processor (AFTER processing the herbs) and pulse once or twice to mix. But DO NOT puree.

Let the mixture rest 1 hour in the fridge to blend the flavours.

Spoonful of chimichurri being scooped from glass jar with herbs and lime in the background.

How to use it

Spread over grilled veggies, like tomato, mushrooms, eggplant or zucchini.
Mix into mashed potatoes for an herby flavour.
Spread some into a chickpea salad sandwich.
Use it as a burger topping.

Platter of grilled portobello mushrooms with chimichurri sauce on top and jar of chimichurri beside it.

Substitutions + Variations

Feel free to customize this recipe to your liking!

Do you hate cilantro? We love it, but I know some of you don’t. No problem. Just use all parsley instead, or a smaller ratio of cilantro.
If you don’t have red wine vinegar, white wine vinegar or apple cider vinegar also work.
Want some heat? Spice it up with a pinch of cayenne pepper or red chili flakes.
Want smoky flavour? Use smoked paprika instead of sweet and/or add a splash of liquid smoke.
Switch up the citrus if preferred. Use lemon over lime, or a combo of both, or add some freshly squeezed orange to the mix for a touch of sweetness.

Expert Tips

Process the herbs WITHOUT any liquid. Processing everything together will result in a paste. Then gently pulse ONCE OR TWICE to add the liquid, or stir into a bowl or jar to be safe.
Raw garlic has a stronger flavour compared to cooked. We like our chimichurri very garlicky, but if you don’t, reduce to 1-2 cloves.
Let rest 1 hour (or more) before using for the best flavour.