Citric Acid Free Chimichurri
Bright, herby, and punchy, this chimichurri is the kind of sauce that makes everything it touches taste better — grilled meat, roasted vegetables, crusty bread, you name it. For anyone avoiding citric acid, bottled condiments and store-bought herb sauces can be a minefield, since citric acid shows up as a preservative in more products than you'd expect. This version skips it entirely, using apple cider vinegar as the acidic backbone instead, which delivers that signature tang without any of the additives. Fresh flat-leaf parsley and cilantro do the heavy lifting on flavor, while garlic, red pepper flakes, and dried oregano layer in warmth and depth. A slow drizzle of extra-virgin olive oil brings everything together into a glossy, cohesive sauce that clings beautifully to whatever you're serving it with. The 15-minute rest at room temperature is a small step that makes a big difference — the herbs soften just enough and the flavors meld into something that tastes like it took far more effort than it did. Make a batch on the weekend and you'll find yourself reaching for it all week 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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