Low Sugar Chimichurri
Bright, herby, and punchy with garlic and a gentle kick of red pepper, this chimichurri is the kind of sauce that makes everything it touches taste more alive. It comes together in one bowl with nothing but fresh herbs, pantry staples, and good olive oil — no sweeteners, no fillers, no surprises. That matters more than you might think, because bottled versions and restaurant sauces often sneak in honey or sugar to round out the acidity, which means they're off the table if you're keeping added sugar out of your diet. Here, apple cider vinegar does all the heavy lifting, giving you that bright tang without anything extra. A short rest at room temperature is all it needs to go from a rough chop to a deeply fragrant, cohesive sauce. Spoon it over grilled steak, roasted vegetables, or crusty bread and it absolutely delivers every single time.
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Learn more →Ingredients
8 servings
- 1 cup fresh flat-leaf parsley leaves and tender stems, finely chopped
- ½ cup fresh cilantro leaves and tender stems, finely chopped
- 4 cloves garlic, minced
- ½ tsp red pepper flakes
- ½ tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
- 3 tbsp apple cider vinegar
- ½ cup extra-virgin olive oil
Instructions
- 1
Combine the parsley, cilantro, garlic, red pepper flakes, oregano, salt, and black pepper in a mixing bowl and stir together until evenly mixed.
- 2
Add the apple cider vinegar and whisk to combine, then drizzle in the olive oil in a steady stream while whisking, until the sauce is cohesive and the oil is fully incorporated.
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