Carrageenan Free 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 better. Fresh parsley and cilantro form the backbone, while apple cider vinegar cuts through the richness of the olive oil for a balance that's bold without being overwhelming. Carrageenan — a thickener and stabilizer found in many bottled sauces and condiments — has no place here, and it doesn't need to be. Every ingredient in this recipe is whole and straightforward, so you know exactly what you're drizzling over your plate. Whisking the vinegar and olive oil together creates a beautifully cohesive sauce, and that short resting period is the secret to getting the flavors to really bloom. Spoon it over grilled steak, roasted vegetables, or crusty bread, and it delivers every single time. Once you've made chimichurri from scratch, reaching for a store-bought bottle will feel completely unnecessary.
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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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