High Fructose Corn Syrup Free Chimichurri
Bright, garlicky, and loaded with fresh herbs, this chimichurri is the kind of sauce that makes everything it touches taste better. Parsley and cilantro form the herbaceous backbone, while apple cider vinegar brings a clean tang and extra-virgin olive oil ties it all together into something silky and bold. The beauty of making it from scratch is knowing exactly what's in it — bottled condiments and store-bought sauces are notorious hiding spots for sweeteners and additives you never asked for. Every single ingredient here is whole and straightforward, so there's nothing sneaky going on. A short rest at room temperature is all it takes for the garlic and red pepper flakes to bloom into the herbs and create that deep, layered flavor chimichurri is famous for. Spoon it over grilled meat, 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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