One of the easiest, most flavorful low sodium sauces you can make. Chimichurri sauce is great with grilled meats or as a dip for breads. I like to serve it with my ground beef "empazones," a mash-up between a calzone and an empanada.
Servings: Makes about 1 cup
Sodium: Less than 5 mg sodium per tablespoon Time: 15 minutes
2 cups of parsley, loosely packed (about one bunch, leaves and soft stems)
3 cloves garlic, minced
1 teaspoon dried oregano
2 tablespoons lemon juice
2 tablespoons red wine vinegar
1/3 cup olive oil
1/4 teaspoon crushed red peppers
Fresh ground black pepper to taste
Chop the parsley very small, then combine with all remaining ingredients. You could also make this in a food processor (if you have a small one) or a blender but I really prefer to chop the parsley by hand so it's more of a sauce and less of a paste. The flavor develops over time so if you can, make it in advance. Keeps for at least a week in the refrigerator.
Sometimes I'll add cilantro or mint if I don't have enough parsley, or just want to use up leftover herbs. This is a really flexible recipe so use what you have!