Honey Free Chimichurri
Bright, herby, and punchy with garlic and a gentle kick of heat, this chimichurri is the kind of sauce that makes everything it touches taste more alive. Fresh flat-leaf parsley and cilantro form the backbone, while apple cider vinegar brings a sharp tang that ties the whole thing together. Many store-bought condiments and marinades sneak in sweeteners you might not expect, so making this from scratch means you know exactly what's in the bowl. The technique is simple — chop, whisk, drizzle — and that 15-minute rest at room temperature is where the real magic happens, letting the herbs soften and the flavors deepen into something genuinely special. Spoon it over grilled steak, roasted vegetables, or crusty bread and it instantly elevates the whole plate. Keep a jar in the fridge and you'll find yourself reaching for it constantly.
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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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