Mediterranean Diet Friendly Chimichurri
Fresh herbs, good olive oil, and a splash of vinegar — this vibrant green sauce is about as close to a Mediterranean pantry staple as it gets. Handfuls of flat-leaf parsley and cilantro are the backbone here, backed up by minced garlic, a pinch of red pepper flakes, and dried oregano for that earthy, aromatic depth. Extra-virgin olive oil is the star fat, which fits beautifully within a plant-forward, whole-ingredient approach to eating. A short rest at room temperature is all it takes for the flavors to bloom and the herbs to soften into something truly special. Drizzle it over grilled fish, roasted vegetables, or legumes and it instantly elevates whatever is on the plate. It comes together in one bowl with no cooking required, making it one of the easiest ways to add bold, herbaceous flavor to your meals all week long.
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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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