Peanut 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 parsley and cilantro form the backbone, while apple cider vinegar cuts through the richness of the olive oil for a balance that's bold without being overwhelming. Every single ingredient here is naturally free from peanuts and peanut derivatives — no label-scanning required, no processed shortcuts, just whole herbs and pantry staples you can trust. The technique is simple: chop, whisk, and wait. That 15-minute rest is the secret step that lets the garlic mellow and the herbs soak into the oil, turning a loose mixture into a deeply flavored sauce. Spoon it over grilled steak, roasted vegetables, or crusty bread and it instantly elevates the whole plate. Once you make it from scratch, the jarred versions at the store will never seem worth it again.
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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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