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Home Blog Cuisine American

Skinny Chimichurri

Cheryl Malik
Cheryl Malik Posted: 01/15/14 Updated: 05/15/22
14 Comments
V Vegan VG Vegetarian

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Skinny Chimichurri // The Stylist Quo

What Inspired This Recipe?

A few months ago, I proclaimed my undying love for chimichurri with a fervor typically relegated to hairsprayed televangelists. What I don’t love, however, is the feeling of glee my fat cells get when they watch me pour one full cup of vegetable oil (conveniently also the best oil for you! Ha! Haha.. ha…) into the blender as I whiz together a batch of the herbaceous, spicy sauce. Argentinian ketchup, they call it, but I don’t like ketchup, so that doesn’t make sense. Argentinian magic-sauce is what they should call it, but I don’t know if that’ll catch on; it sounds like too much of it might cause hallucinations or “overall feelings of contentment” and is only legal in Colorado and California.

Where was I going with this? Oh, right.

My fat cells jump for joy when I break out the megabottle of vegetable oil to make my original chimichurri.

“The more the merrier!” they squeal, elated. “But even more birthdays to remember…” Their brows begin to furrow as even they question this decision.

Skinny Chimichurri // The Stylist Quo

Why You’ll Love It

Thanks to a recent health kick (a.k.a. nutrition documentary marathons on Netflix and a library full of vegan and vegetarian reads on Scribd), I’ve endeavored to remove a fair amount of oil from my cooking, so I gave the love of my life (the sauce version, that is! O, you’re safe) a makeover. Less oil, more herbs–freaking tons of flavor; way, way less fat; and far fewer calories.

In the original recipe: 1991 calories (A good year–my fourth birthday party: Peppermint Kitty-themed, floral jumpsuit with a lace collar, tantrum over not getting to take as many turns at pin-the-nose-on-the-whatever-it-was as I wanted. Wasn’t it my birthday?! Hrmph; not as good a number in terms of calories, though there’s at least 16-32 servings in a batch, depending on how much you like Argentinian magic-sauce)

In the entire batch of this skinny chimichurri:322 calories (coincidentally my birthday, though it’s probably fairer to call “the week of March 22nd” my birthday. Amiright, ma?)

Skinny Chimichurri // The Stylist Quo


You COULD leave out the olive oil altogether, but I think it plays an important role in making the sauce, well, a sauce.

It’s perfect for marinating and absolutely delightful smothering, well, just about anything (word still out on cold cereal). Atop a perfectly grilled or seared flank steak salad? I die. Skinny. I’ll die over that, but I’ll be skinny.

Go on and make this already, so I can stop rambling!

Skinny Chimichurri

yields about 2 cups. total time: 5 minutes

Ingredients

4 cloves garlic, peeled and roughly chopped
1 cup cilantro
1 cup parsley
1/4 cup lemon juice
2 tablespoons olive oil
3/4 cup vegetable broth (or chicken broth)
1 tablespoon oregano
1 tablespoon red pepper flakes
salt, to taste (we use about 1/2 tablespoon)

Directions

Blend all ingredients (except the salt) until smooth. Season with salt to taste. Refrigerate to allow the flavors to meld.

Cheryl Malik

Meet Cheryl Malik

Cheryl Malik is the recipe developer, writer, and photographer behind the healthy, flavorful, family friendly recipes at 40 Aprons. She's been a blogger for 10+ years and is known for her delicious recipes and detailed recipe instructions. Cheryl is a mom of three who lives in Memphis, TN.

Read more...

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  1. Bette says

    Posted on 6/26/22 at 6:35 pm

    Can you leave the oil out?

    Reply
    • Megan | 40 Aprons TeamMegan | 40 Aprons Team says

      Posted on 6/26/22 at 6:55 pm

      Cheryl mentions it in the post! “You COULD leave out the olive oil altogether, but I think it plays an important role in making the sauce, well, a sauce.”

      If you try it without the oil, let us know how it turns out for you!

      Reply
  2. Millie Hawkins says

    Posted on 10/8/17 at 6:07 am

    Hi there this recipe looks delicious!!
    How long will it keep in the fridge for?
    Can’t wait to make it to have with steak tonight 🙂

    Reply
    • Cheryl MalikCheryl Malik says

      Posted on 10/8/17 at 2:22 pm

      It should last quite a while! At least a week or two 🙂

      Reply
  3. Shilpi says

    Posted on 7/1/14 at 10:05 am

    is it just me or has the recipe been replaced by the hibiscus tea recipe?

    Reply
    • Cheryl Malik says

      Posted on 7/1/14 at 10:19 am

      Argh, no, it’s not just you. When I merged blogs, the recipes didn’t all come with! Fixing it now, try reloading in about.. 3 minutes! 🙂 Sorry about that!

      Reply
  4. mrsjennifervm@gmail.com says

    Posted on 5/1/14 at 11:54 pm

    Love your version! Goes really good with sweet potatoes!

    Reply
    • Cheryl Hurley says

      Posted on 5/2/14 at 12:05 am

      Ooh, yum, that sounds delicious!!

      Reply
  5. Julia says

    Posted on 1/19/14 at 1:29 am

    Mmmm just made this with some flatbread and it was perfect! thanks for sharing!!

    Reply
    • admin says

      Posted on 1/19/14 at 4:00 am

      Yum!! Glad you liked. We had it tonight in cactus and mushroom tacos! Thanks for commenting 🙂

      Reply
  6. Lauren Cosgrave says

    Posted on 1/16/14 at 5:49 am

    Beautiful pictures. I cant wait to try this on on some grilled steaks tomorrow night. Thanks for posting!

    Reply
    • admin says

      Posted on 1/16/14 at 1:57 pm

      Thank you! And yum, if you try it let me know how you like it!

      Reply
  7. Kimanh says

    Posted on 1/16/14 at 1:50 am

    This looks absolutely gourmet! I cannot wait to try it!

    Yum yum get in me please!!!

    Reply
    • admin says

      Posted on 1/16/14 at 1:58 pm

      Haha! It IS totally delicious, and I can spoon it into my face guilt-free. Not that I.. Do that or anything……

      Reply

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