Pork Free Chimichurri
Bright, herby, and punchy with garlic and a gentle kick of heat, 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 cuts through the richness of the olive oil for a balance that's bold without being overwhelming. The beauty of making it from scratch is that every ingredient is completely transparent — no hidden additives, no mystery fillers, just clean, plant-based pantry staples. That 15-minute resting period is worth every second, letting the herbs soften and the garlic mellow into something genuinely special. Spoon it over grilled chicken, roasted vegetables, or crusty bread and it instantly elevates the whole plate. It comes together in one bowl with nothing more than a whisk, making it one of the easiest high-impact condiments you can have in your kitchen.
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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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