Argentinian Chimichurri Sauce
This Argentinian Chimichurri Sauce is a bold, herbaceous blend that enhances any dish with its fresh, tangy flavors. Perfect for those with CKD, this recipe is low in sodium and uses kidney-friendly ingredients to provide a flavor-packed alternative to heavier sauces. Try it as a marinade, dressing, or finishing sauce to add vibrant Argentinian flair to your meals!
As a Registered Dietitian with a background in nutrition and years of experience managing CKD meal plans, I’m dedicated to helping individuals with kidney disease maintain their health. Inspired by my father's Stage 3 kidney disease diagnosis, I’ve helped over a thousand people with personalized dietary strategies. My goal is to provide simple, effective, and kidney-friendly recipes that support better health outcomes.
This Argentina Chimichurri Sauce is an ideal CKD-friendly condiment, as it’s naturally low in sodium and uses fresh, nutrient-rich ingredients like parsley, garlic, and olive oil. Unlike traditional sauces that may contain added salts or preservatives, this homemade chimichurri keeps sodium in check while providing bold, fresh flavors that enhance a kidney-friendly diet.
This recipe is fresh and delicious and you can add it to a kidney friendly beef entrée or renal diet chicken recipe on our blog. Our chicken kabobs would be perfect with this.
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Ingredients
This Argentinian sauce chimichurri uses fresh herbs and simple ingredients to bring bold flavor with every bite. Each ingredient is chosen to create a balance of savory, tangy, and earthy notes, making it a perfect low-sodium option for a kidney-friendly diet.
- Flat Leaf Italian Parsley – Adds a fresh, vibrant flavor and rich green color to the sauce, essential for chimichurri.
- Garlic, minced – Provides a sharp, savory taste that enhances the overall flavor of the sauce.
- Diced Red Onion – Brings a mild sweetness and a slight crunch, balancing the strong flavors.
- Olive Oil – Serves as the base of the sauce, adding healthy fats and a smooth texture.Red Wine Vinegar – Adds a tangy acidity, balancing the richness of the olive oil.
- Lemon Juice – Provides a refreshing citrus note and enhances the overall brightness of the sauce.
- Dried Oregano – Adds a hint of earthy, aromatic flavor characteristic of traditional chimichurri.
- Black Pepper – Enhances flavor depth with a gentle, spicy warmth.
- Smoked Paprika (optional) – Adds a subtle smokiness for an extra layer of complexity if desired.
See recipe card for quantities.
How To Make Argentinian Chimichurri Sauce
Making this Argentine chimichurri sauce recipe is quick and straightforward, requiring only a few steps to blend everything into a vibrant, flavorful sauce. With just a food processor or blender, you’ll have a kidney-friendly condiment ready to enhance any meal.
- Add ½ of parsley without coarse stems, red onion and garlic to a food processor and process until it becomes very finely chopped.
2. In food processor (or blender), add rest of parsley, olive oil, red wine vinegar, lemon juice, oregano, pepper and smoked paprika to the mixture and blend together thoroughly. Scrape sides occasionally to ensure all is blended well.
Hint: Store in an airtight container in the fridge and use within a few days to preserve freshness and flavor.
Variations on Argentine Chimichurri Sauce
To make this chimichurri even more versatile for CKD diets, try these easy variations:
- Lighter Citrus Flavor: Swap half of the lemon juice for lime juice for a slightly milder citrus note that pairs well with seafood.
- Reduced Garlic Version: Use half the garlic if you prefer a gentler garlic flavor, which can also benefit those with sensitivities to strong allium flavors.
- Herb Mix: Add fresh cilantro or a mix of parsley and cilantro to introduce a new layer of herbal flavor that is CKD-friendly and unique.
Storage For Chimichurri Sauce
To keep your Argentinian chimichurri sauce fresh and flavorful, follow these storage tips:
- Refrigeration: Store the chimichurri in an airtight container in the refrigerator for up to 1 week. The flavors will continue to meld over time, enhancing the taste.
- Freezing: If you want to keep the sauce longer, consider freezing it in ice cube trays or small containers. Once frozen, transfer the cubes to a freezer bag for easy portioning. The chimichurri can be stored in the freezer for up to 3 months.
- Thawing: When ready to use, thaw the chimichurri in the refrigerator overnight or use the microwave for a quick thaw. If it separates, simply stir before serving.
Top tip
If the sauce is too thick, you can thin it with a tablespoon of water or additional olive oil to reach your preferred consistency.
FAQs for Argentinian Chimichurri Sauce
Chimichurri is a traditional Argentinian sauce made primarily from fresh herbs, garlic, vinegar, and oil. It’s commonly used as a marinade or condiment for grilled meats and vegetables.
Yes, this chimichurri sauce is designed to be kidney-friendly, using fresh ingredients without high levels of sodium or potassium, making it suitable for those with Chronic Kidney Disease (CKD).
Chimichurri is versatile and can be used with grilled meats, seafood, roasted vegetables, or as a flavorful dressing for salads and grain bowls.
Other Kidney Friendly Entrée Options
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Our most recent kidney friendly recipes released on our blog, for your dining pleasure.
If you tried this Recipe or any other recipe on my website, please please leave a star rating and let me know how it goes in the comments below. I love hearing from you!
PrintRoasted Cauliflower Steaks
Savor the rich, nutty flavor of Roasted Cauliflower Steaks topped with golden Parmesan! A simple, delicious dish that's both healthy and satisfying.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Total Time: 50 minutes
- Yield: 1 1x
- Category: Entree
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 head cauliflower
- ½ cup balsamic vinegar
- 2 tbsp olive oil
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tsp smoked paprika (or regular paprika if you prefer)
- 1 tsp coriander
- 2 tbsp parmesan
Instructions
1.Preheat the oven to 425'F. Line a baking sheet with a piece of parchment paper or aluminum foil and spray with pan spray.
2. Wash the cauliflower head, remove the leaves and cut the stem so it's flat on the bottom. Set the head on the cutting board and slice into 5 pieces. The two outer (smaller) pieces will fall apart and can be roasted with the steaks if you want. The center slices will be the ones you use.
3. Arrange the steaks in a single layer on the baking sheet. Scatter the extra florets around them if desired.
4. Mix together the olive oil, black pepper, garlic powder, paprika, and coriander. Using a brush, spread about half the mixture onto the top of the cauliflower steaks.
5. Bake the cauliflower slices for about 15 minutes.
6. Remove them from the oven, carefully flip them over (you may have to use two spatulas to keep them together. Spread the rest of the olive oil mixture onto the tops of the cauliflower slices.
7. Return them to the oven and bake for another 15 minutes or until fork tender.
8. While the cauliflower steaks are baking, put the balsamic vinegar in a pan on the stovetop and heat to a gentle boil for about 15 minutes, evaporating the liquid and making it into a thick sauce/glaze.
9. Once steaks are done, serve immediately on a plate and drizzle with balsamic glaze.
