Lactose 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 more alive. Fresh parsley and cilantro form the backbone, while apple cider vinegar cuts through the richness of the olive oil for a balance that's bold without being overwhelming. Every single ingredient here is naturally free of dairy, so there's no swapping, substituting, or label-checking required — it's just straightforward, vibrant cooking. That resting period is the secret weapon: giving the herbs and garlic time to mellow into the oil transforms a simple mix into something that tastes like it's been developing all day. Spoon it over grilled steak, roasted vegetables, or crusty bread and watch it disappear fast. It also keeps well, so making a full batch means you've got a flavor-packed sauce ready to elevate meals throughout the week.
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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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