Fish Free Chimichurri
Bright, herby, and punchy with garlic and a gentle kick of heat, this chimichurri is the kind of sauce that makes everything it touches 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 just a whisk and a little patience — no cooking required. That short resting period is the real secret, giving the herbs time to soften and the flavors to fully bloom into something that tastes far more complex than the ingredient list suggests. It's completely plant-based and built entirely from pantry staples and fresh produce, so there's zero concern about hidden seafood-derived ingredients that sometimes sneak into bottled sauces and condiments. Spoon it over grilled steak, roasted vegetables, or crusty bread and watch it disappear fast.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!