Barley Free Chimichurri
Bright, herby, and punchy with garlic and a gentle heat from red pepper flakes, this chimichurri is the kind of sauce that makes everything it touches taste more alive. Fresh flat-leaf parsley and cilantro form the backbone, rounded out by dried oregano, apple cider vinegar, and a generous pour of extra-virgin olive oil — nothing more, nothing less. Every ingredient here is naturally grain-free, so there's no need to scrutinize labels or worry about hidden grain-based additives sneaking into your condiments. The technique is simple: chop, whisk, and let it rest so the flavors have time to bloom into something truly cohesive. That 15-minute rest is the secret step most people skip, and it's what separates a good chimichurri from a great one. Spoon it over grilled steak, roasted vegetables, or crusty bread, and watch it disappear fast.
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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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