Nutmeg Free Chimichurri
Bright, herby, and punchy with garlic and a gentle kick of red pepper, this chimichurri is the kind of sauce that makes everything it touches taste better. Fresh flat-leaf parsley and cilantro form the backbone, while apple cider vinegar adds a tangy lift that balances the richness of the olive oil beautifully. Warm spices like nutmeg show up in a surprising number of condiments and marinades, so making your own from scratch is the smartest way to keep things clean and worry-free. Every ingredient here is straightforward and easy to verify, which means you can focus on the food instead of the label. A short rest at room temperature is all it takes for the herbs to soften and the flavors to come together into something genuinely crave-worthy. Spoon it over grilled steak, roasted vegetables, or crusty bread — honestly, it's hard to find something it doesn't improve.
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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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