Wake up your taste buds with this delicious no oil chimichurri sauce. This condiment is so flavorful with all the fresh herbs and garlic that are soaking in a tangy vinegar. My chimichurri version is slightly creamy with almond butter for a fun variation from the traditional recipe. Vegan, raw and extra fast to make.
What’s a chimichurri sauce?
Originating from Argentina, this condiment is sometimes called Argentinian pesto and often ends up on roasted meat. It is meant to be a very flavorful bright green sauce containing a fair amount of fresh herbs and olive oil with strong garlicky and vinegary taste.
The typical fresh herbs used are parsley and oregano, but there are many variations you can try if you don’t mind stepping away from tradition. I am very cilantro obsessed, so of course, I had to include this delicious zesty herb in mine.
I also skipped the oil altogether and used a hint of almond butter for added creaminess. The healthy fat from the almonds helps bring all the flavors together and reach a consistency that is extra silky.
How to make this no oil chimichurri sauce:
It is so easy! Chop all the ingredients and combine together.
There are 2 options: the manual – aka I want to have a chunkier texture – and the speedy one (using a food processor), faster but also means getting a thinner sauce. I like mine with lots of texture and I love being in the kitchen and chopping produce myself (cooking nerd alert), so I make mine manually. Both techniques are going to give you a delicious sauce.
I recommend you let the sauce rest for about an hour before eating to allow all the flavors to diffuse into the sauce. Also, the vinegar will soften the herbs gently, which makes for a nicer texture.
Variations possible for this no oil chimichurri sauce
- If you don’t like cilantro, then replace it with more parsley! Or choose a more classic version and use 2 tbsp of fresh and chopped oregano instead.
- Red pepper flakes add more kick to this sauce and the redness contrasts nicely with the bright green from the herbs. You can easily omit it for a non spicy version.
- You can adjust how garlicky you want the sauce to be. Just start by putting 2 large cloves, let it rest for an hour and taste. Then, add some more if you want.
How to eat this condiment?
- Marinade your tofu with this sauce before roasting it. The herbs will cook and you will lose out on the fresh raw taste, but it will still bring lots of flavor to a bland tofu.
- Top roasted veggies generously, especially crispy oven baked potatoes.
- This herb sauce goes well on veggie pasta or brown rice too.
If you are looking for a Italian style green sauce, then try this Creamy pesto sauce made with fresh basil.
I hope you will love this creamy Chimichurri sauce as much as I do! If you try it, please leave a comment below and rate the recipe to let me know how it was.
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No oil chimichurri sauce – Creamy and Healthy
- 1/4 cup water + 2 tbsp
- 2 tbsp almond butter
- 2 tbsp red wine vinegar
- 2-3 large clove of garlic
- 1/4 tsp red pepper flakes optional
- 3/4 tsp salt
- 1 cup fresh parsley, very well packed stems removed
- 1/2 cup fresh cilantro, very well packed stems removed
- Start by mixing the water, almond butter, vinegar, garlic, red pepper flakes and salt in a medium bowl. The mixture will appear clumpy at this point, it's fine! Everything will come together once you add the rest of the ingredients.
- Chop the fresh herbs to the desired size and add it to the almond butter mixture. Mix well.
- You can eat it right away, but if possible, store in the fridge for about an hour to help the flavors infuse together. Taste and add more salt and garlic if desired.
- Top baked tofu, roasted vegetables, brown rice and even veggie pasta with this condiment. Store in a air-tight container for up to 3 days.