Mustard Free Chimichurri
Bright, herbaceous, and punchy with garlic and a gentle kick of red pepper, this chimichurri is the kind of sauce that makes everything it touches taste more alive. Fresh flat-leaf parsley and cilantro form the backbone, while apple cider vinegar brings just the right amount of tang to balance the richness of the olive oil. Many bottled condiments and marinades sneak mustard in as an emulsifier or flavor booster, so making this from scratch means you stay in full control of every ingredient. The technique here is simple — chop, whisk, drizzle — and that short resting period is the secret step that lets the herbs soften and the flavors knit together beautifully. Spoon it over grilled steak, roasted vegetables, or crusty bread and it instantly elevates the whole plate. It comes together with pantry staples and fresh herbs, making it an easy go-to you'll want to keep on rotation.
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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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