Anti Inflammatory Chimichurri
Fresh herbs, garlic, and extra-virgin olive oil are the backbone of this vibrant green sauce, and they happen to be some of the most celebrated ingredients for keeping inflammation in check. Parsley and cilantro bring a bright, grassy punch while the garlic adds depth, and together they create a sauce that tastes like it belongs on everything. Apple cider vinegar gives it a gentle tang that balances the richness of the olive oil beautifully. A pinch of red pepper flakes adds just enough heat to make things interesting without overwhelming the herby freshness. The technique is simple — chop, whisk, rest — but that 15-minute resting period is where the magic really happens, letting the flavors meld into something far greater than the sum of its parts. Drizzle it over grilled proteins, roasted vegetables, grain bowls, or use it as a marinade, and you have an effortless way to make almost any meal feel more nourishing and alive.
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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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