Fructose Free Chimichurri
Bright, herby, and punchy, this chimichurri is the kind of sauce that makes everything it touches taste more alive. Fresh parsley and cilantro form the backbone, while garlic, red pepper flakes, and a splash of apple cider vinegar give it that signature bold kick. Every ingredient here is naturally free of fructose, so there's no need to scrutinize labels or swap anything out — it just works as written. The olive oil gets whisked in slowly to bring the whole thing together into a glossy, cohesive sauce that clings beautifully to whatever you're serving it with. That short resting period before serving is worth every minute — the herbs soften just enough and the flavors meld into something that tastes far more complex than the prep time suggests. Drizzle it over grilled meats, roasted vegetables, or use it as a marinade 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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