Legume Free Chimichurri
Bright, herby, and punchy with garlic and a gentle kick of heat, this chimichurri is the kind of sauce that makes everything on the plate taste more alive. Fresh flat-leaf parsley and cilantro form the backbone, while apple cider vinegar adds a sharp tang that balances the richness of good extra-virgin olive oil. Many bottled sauces and condiments sneak in unexpected legume-derived ingredients like soy or chickpea-based thickeners, so making your own from scratch is the cleanest way to go. Every single ingredient here is straightforward and plant-based in the most uncomplicated sense — no beans, no lentils, no hidden fillers. Whisking the oil in slowly gives the sauce a beautifully cohesive texture that clings to grilled meats, roasted vegetables, or crusty bread. That 15-minute rest at room temperature is a small but important step — it lets the herbs soften and the garlic mellow just enough so the flavors come together into something genuinely special. Make a big batch, because this one disappears 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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