Chicken 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 more alive. It's built entirely from fresh parsley, cilantro, and a handful of pantry staples — no meat, no poultry, nothing that would raise a flag for anyone avoiding animal proteins beyond the basics. The apple cider vinegar brings a sharp, tangy backbone that balances the richness of the olive oil beautifully, while the dried oregano adds a subtle earthiness that rounds out the fresh herbs. Whisking the oil in slowly is the small step that makes a big difference, giving you a sauce that clings rather than pools. A 15-minute rest is all it takes for the flavors to bloom and the herbs to soften into something that tastes like it's been marinating for hours. Spoon it over grilled vegetables, stir it into grain bowls, or use it as a bold dipping sauce — it's endlessly versatile and comes together in minutes.
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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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