Alpha Gal Friendly 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 entirely from plants and pantry staples — fresh parsley, cilantro, garlic, oregano, apple cider vinegar, and good olive oil — so there's nothing here that conflicts with avoiding mammalian byproducts. That's actually one of the quiet wins of this recipe: no butter, no dairy, no hidden animal-derived additives that can sneak into store-bought versions. The apple cider vinegar gives it a slightly mellower tang than red wine vinegar, which plays beautifully against the richness of the extra-virgin olive oil. A short rest at room temperature is all it takes for the herbs to soften and the flavors to knit together into something that tastes far more complex than the effort involved. Spoon it over grilled vegetables, roasted potatoes, or anything coming off the grill — it's endlessly versatile and completely safe to enjoy without second-guessing the label.
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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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