This easy recipe pairs with grilled lean meat or chicken and barely alters the protein’s low calorie status. You could even use it to jazz up grilled vegetables and give them an Argentinean flair.
Put the first six ingredients together into a food processor and pulse until roughly chopped. Whiz in the oil, vinegar and water, pulsing to keep texture in the sauce. This easy recipe makes about 2 ½ cups of chimichurri sauce – great for storing! You’ll only need to use 2 tablespoons or so to spice up your dinner plate and keep it low calorie.