Dairy Free Chimichurri
Bright, herby, and punchy with garlic and a gentle kick of heat, this Argentinian-style sauce is the kind of condiment that makes everything it touches taste better. Fresh flat-leaf parsley and cilantro form the backbone, while apple cider vinegar adds a tangy lift that balances the richness of the extra-virgin olive oil beautifully. The whole thing comes together in one bowl with nothing more than a whisk — no cooking required. Dairy-free eaters often have to scrutinize store-bought sauces for hidden cream or butter, but every single ingredient here is naturally plant-based and clean. That 15-minute resting period is the real secret — it gives the garlic, oregano, and red pepper flakes time to bloom into something far more complex than the sum of their parts. 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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