Nitrate & Nitrite Free Chimichurri
Bright, herbaceous, and punchy with garlic and a gentle kick of heat, this chimichurri is the kind of sauce that makes everything it touches taste more alive. It's built entirely from fresh parsley, cilantro, garlic, and a handful of pantry staples — nothing processed, nothing cured, nothing that sneaks in unwanted additives. That matters more than you'd think, because many bottled condiments and marinades contain preservatives that people avoiding nitrates and nitrites have to watch out for. Here, every ingredient is clean and straightforward, so you can drizzle freely without second-guessing the label. Apple cider vinegar brings a mellow tang that balances the richness of the extra-virgin olive oil, while the red pepper flakes and oregano round out the flavor with just enough depth. That 15-minute resting step is worth every second — it's when the herbs soften and the whole sauce comes together into something genuinely craveable. Spoon it over grilled meats, 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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