Paleo 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. It comes together with nothing but fresh parsley, cilantro, a handful of pantry staples, and good olive oil — no fillers, no additives, no ingredients you'd need to second-guess. Apple cider vinegar gives it a clean, sharp tang that balances the richness of the extra-virgin olive oil beautifully. The real secret is letting it rest for at least 15 minutes before serving, which gives the herbs time to soften and the flavors to fully bloom into something that tastes far more complex than the effort involved. Drizzle it over grilled steak, roasted vegetables, or anything that just needs a little life. It stores well and gets even better as it sits, making it a smart batch-cook staple for the week ahead.
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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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