Eggless Chimichurri
Bright, herby, and punchy with garlic and a gentle kick of heat, this chimichurri is the kind of sauce that makes everything on the plate taste more alive. Fresh flat-leaf parsley and cilantro form the backbone, while apple cider vinegar adds a tangy lift that balances the richness of the olive oil beautifully. The whole thing comes together in a single bowl with nothing more than a whisk and a little patience — no cooking required. Because it's built entirely from fresh herbs, aromatics, and pantry staples, there's nothing to second-guess here for anyone avoiding eggs. That resting period is the secret weapon: fifteen minutes at room temperature lets the garlic mellow and the herbs soften into something that tastes far more complex than the effort involved. Spoon it over grilled steak, roasted vegetables, or crusty bread and it instantly elevates the whole meal.
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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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