MSG Free Chimichurri
Bright, herby, and punchy with garlic, this Argentinian-style green sauce is the kind of condiment that makes everything it touches taste better. Fresh flat-leaf parsley and cilantro form the backbone, backed up by minced garlic, a hit of red pepper flakes, and a splash of apple cider vinegar that ties it all together. Every single ingredient here is whole and unprocessed, which means none of the flavor-enhancer additives that sneak into bottled sauces and marinades. For anyone avoiding monosodium glutamate, making chimichurri from scratch is genuinely the only way to go — and the good news is it takes almost no effort. A quick whisk, a slow drizzle of good olive oil, and fifteen minutes of resting time is all it takes for the herbs to soften and the flavors to bloom into something deeply savory and complex. Spoon it over grilled steak, roasted vegetables, or crusty bread and you'll wonder why you ever reached for a store-bought sauce in the first place.
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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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