Pecan Free Chimichurri
Bright, garlicky, and herbaceous, this chimichurri is the kind of sauce that makes everything it touches taste better. Fresh parsley and cilantro form the backbone, while a hit of red pepper flakes and apple cider vinegar give it that signature tangy kick. The olive oil gets whisked in slowly so the whole thing comes together into a cohesive, glossy sauce that clings beautifully to whatever you're drizzling it over. Every single ingredient here is naturally free from tree nuts, so there's no need to scrutinize labels or worry about hidden additives sneaking into your condiments. That short resting period before serving is worth every minute — the herbs soften, the garlic mellows, and the flavors bloom into something genuinely special. Spoon it over grilled steak, 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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