Brazil Nut Free Chimichurri
Bright, herbaceous, and punchy with garlic and a gentle kick of heat, this chimichurri is the kind of sauce that makes everything it touches taste better. Fresh parsley and cilantro form the backbone, while apple cider vinegar adds a tangy lift that balances the richness of the olive oil beautifully. The whole thing comes together in one bowl with nothing more than a whisk and a little patience — that 15-minute rest is where the real magic happens, letting the herbs soften and the flavors meld into something deeply aromatic. For anyone navigating tree nut allergies, sauces and condiments can be a minefield of unexpected additives, but every single ingredient here is straightforward and easy to verify. There's no blending required, no specialty equipment, and no obscure pantry items — just fresh herbs, pantry staples, and good olive oil. Drizzle 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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