Cinnamon Free Chimichurri
Bright, herby, and punchy with garlic, this chimichurri is the kind of sauce that makes everything it touches taste more alive. Fresh parsley and cilantro form the backbone, while red pepper flakes and dried oregano add just enough depth and heat to keep things interesting. Apple cider vinegar brings a clean, tangy lift that ties the whole sauce together, and a generous pour of extra-virgin olive oil gives it that lush, glossy finish. Many store-bought condiments and spice blends sneak warming spices into unexpected places, so making this from scratch means you know exactly what's in the bowl. A short rest at room temperature is all it takes for the herbs to soften and the flavors to fully bloom — no cooking required. Spoon 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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