Citrus Free Chimichurri
Chimichurri is one of those sauces that makes everything taste more alive — bright, herby, garlicky, and just the right amount of spicy. Most classic versions rely on lemon or lime juice to bring the acidity, which can make this condiment totally off-limits for people avoiding citrus. Here, apple cider vinegar steps in beautifully, delivering that same punchy tang without a drop of citrus in sight. The combination of fresh parsley, cilantro, and garlic builds a bold, layered flavor that holds its own over grilled meats, roasted vegetables, or even spooned straight onto crusty bread. A short rest at room temperature is all it takes for the herbs to soften and the flavors to come together into something genuinely craveable. It's the kind of sauce you'll want to keep in the fridge at all times — and the good news is it comes together with minimal effort and a single bowl.
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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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