Ginger Free Chimichurri
Bright, herby, and punchy, this chimichurri is the kind of sauce that makes everything on the plate taste more alive. Fresh parsley and cilantro form the backbone, while minced garlic, red pepper flakes, and dried oregano layer in bold, savory depth. Apple cider vinegar brings just the right amount of tang, and a steady pour of extra-virgin olive oil pulls it all into a glossy, cohesive sauce. Many store-bought versions and restaurant chimichurris sneak in ginger or other warming spices, so making it from scratch gives you full control over every ingredient. The 15-minute resting step is worth every second — it's when the herbs soften and the flavors really start to bloom. 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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