Paraben Free Chimichurri
Bright, herby, and punchy with garlic and a little heat, this chimichurri is the kind of sauce that makes everything it touches taste more alive. Fresh parsley and cilantro form the backbone, while apple cider vinegar brings a clean tang that ties the whole thing together. Every ingredient here is whole and straightforward — no preservatives, no synthetic additives, just real food you can actually pronounce. That matters more than people realize, since many bottled sauces and condiments sneak in compounds that those avoiding parabens and similar preservatives need to watch out for. Making it from scratch means you control exactly what goes in, and the process couldn't be simpler — chop, whisk, and rest. That resting step is worth the patience; fifteen minutes at room temperature lets the herbs soften and the flavors meld into something that tastes far more complex than the effort involved. Spoon it over grilled steak, roasted vegetables, or crusty bread and you'll wonder why you ever reached for a jar.
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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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