Red Meat Allergy Friendly Chimichurri
Bright, herby, and punchy with garlic and a gentle kick of red pepper, this vibrant green sauce is one of those condiments that instantly elevates whatever it touches. It's built entirely from fresh parsley, cilantro, aromatics, apple cider vinegar, and good olive oil — nothing more, nothing less. For anyone navigating a red meat allergy, chimichurri is a brilliant reminder that the most exciting flavors on the table don't have to come from the grill's centerpiece. Spoon it over roasted chicken, grilled fish, roasted vegetables, or even stir it into grain bowls for a hit of freshness that feels anything but an afterthought. The apple cider vinegar gives it a slightly mellow tang compared to traditional red wine vinegar versions, and that 15-minute resting time is genuinely worth it — the herbs soften just enough for the flavors to bloom into something cohesive and complex. It comes together in one bowl with a whisk, making it as practical as it is delicious.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!