Gelatin 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 cuts through the richness of the olive oil for a perfectly balanced finish. Many store-bought sauces and marinades sneak in unexpected thickeners or stabilizers — this one is nothing but whole, recognizable ingredients you can feel good about. The technique is simple: chop, whisk, and wait. That 15-minute rest at room temperature is where the magic happens, letting the herbs soften and the flavors meld into something far greater than the sum of its 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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