Hazelnut Free Chimichurri
Bright, herbaceous, 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. Fresh parsley and cilantro form the backbone, balanced by apple cider vinegar and a generous pour of extra-virgin olive oil for that glossy, vibrant finish. Every single ingredient here is naturally free from tree nuts, so there's no label-scanning or substitution stress — just straightforward, confident cooking. The technique is simple: chop, whisk, and let it rest so the herbs soften and the flavors come together into something that tastes far more complex than the effort involved. That 15-minute rest is the secret weapon — don't skip it. 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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