Cashew Free Chimichurri
Bright, herby, and punchy with garlic and a gentle kick of heat, this chimichurri is the kind of sauce that makes everything on the plate taste more alive. Fresh flat-leaf parsley and cilantro form the backbone, while apple cider vinegar adds a tangy lift that balances the richness of the olive oil beautifully. Many store-bought herb sauces and condiments sneak in unexpected additives or are processed on shared equipment with tree nuts, so making your own from scratch is both the smarter and more delicious choice. The technique here is simple — chop, whisk, and wait — but that 15-minute rest is where the magic happens, letting the garlic mellow and the herbs soak up the vinegar and oil into something truly cohesive. Spoon it over grilled steak, roasted vegetables, or crusty bread and it instantly elevates the whole meal. It's the kind of recipe you'll find yourself making on repeat all summer long.
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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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