Chimichurri Ligero

Light Herb Sauce

Preparation info

  • Difficulty


  • Makes

    1 cup

Appears in

Secrets of Colombian Cooking

Secrets of Colombian Cooking

By Patricia McCausland-Gallo

Published 2004

  • About

Chimichurri traditionally is made with a lot of oil and eaten with grilled steak. Here you will find a light version that can also be used as a dipping sauce for chicken wings and even carrot sticks. It is delicious on its own while retaining the classic flavors of Chimichurri.


  • 1 clove garlic
  • cups parsley leaves
  • cups cilantro leaves
  • 3 whole scallions
  • 1 tablespoon vinegar
  • ¼ teaspoon hot sauce or ají pepper sauce (optional)
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • ½ cup plain low-fat yogurt
  • 2 tablespoons oil (canola or similar)


  1. Grate or press garlic. Transfer to a food processor. Add parsley, cilantro, scallions, vinegar, hot sauce (if using), salt, and pepper and process to a fine mince, about 2 minutes.
  2. Remove from processor and transfer to a glass container. Whisk in yogurt and then oil. Set aside in refrigerator for 1 hour or even overnight.