Mushroom Free Chimichurri
Bright, herby, and punchy with garlic and a gentle kick of heat, this chimichurri is the kind of sauce that makes everything it touches taste better. 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. Many store-bought condiments and marinades sneak in unexpected ingredients, so making your own from scratch means you know exactly what's going into the jar. The technique here is simple — chop, whisk, and wait — but that resting time is the real secret, letting the herbs soften and the flavors knit together into something far greater than the sum of its parts. Spoon it over grilled steak, roasted vegetables, or crusty bread and watch it disappear 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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