Low Iodine Chimichurri
Bright, herby, 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. It comes together with fresh parsley, cilantro, and a handful of pantry staples — no cooking required, just good chopping and a quick whisk. For anyone managing iodine intake, this recipe is a natural fit: it skips seafood, dairy, eggs, and iodized salt entirely, relying instead on simple plant-based ingredients that are easy to verify. The apple cider vinegar adds a bright tang that balances the richness of the olive oil, and that 15-minute rest is worth every second — the herbs soften and the flavors meld into something genuinely restaurant-worthy. Spoon it over grilled chicken or steak, use it as a marinade, or drizzle it over roasted vegetables for an instant upgrade. It stores well and gets even better as it sits, making it a smart batch-cook staple for the week ahead.
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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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