Beef Free Chimichurri
Bright, herby, and punchy with garlic and a gentle kick of heat, this chimichurri is the kind of sauce that makes everything it touches taste better. It's built entirely from fresh parsley, cilantro, and a handful of pantry staples, so there's nothing here to second-guess — just clean, vibrant flavor from start to finish. The apple cider vinegar gives it a slightly tangy backbone that balances the richness of the olive oil beautifully. Whisking the oil in slowly is the small step that brings it all together into a cohesive, glossy sauce rather than a separated mess. A 15-minute rest is all it needs for the herbs to soften and the flavors to bloom into something that tastes like it took far more effort than it did. Spoon it over grilled vegetables, roasted potatoes, eggs, or grain bowls — honestly, it's hard to find something it doesn't improve. Keep a jar in the fridge and you'll reach for it every single day.
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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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