Emulsifier Free Chimichurri
Bright, herby, and punchy with garlic and a gentle kick of red pepper, this chimichurri is the kind of sauce that makes everything it touches taste better. What's great about making it from scratch is that you control every single ingredient — no stabilizers, no lecithins, no additives that sneak into bottled condiments and dressings. The technique here is simple but intentional: whisking the olive oil in slowly creates a naturally cohesive sauce without relying on any emulsifying agents whatsoever. Apple cider vinegar brings a slightly fruity tang that plays beautifully against the richness of the extra-virgin olive oil, while the fresh parsley and cilantro keep everything tasting vibrant and alive. That 15-minute rest is worth every second — the herbs soften, the garlic mellows just a touch, and the whole thing comes together into something that tastes like it took far more effort than it did. Spoon it over grilled meat, 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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