Rice Free Chimichurri
This bright, herb-forward sauce is the kind of thing that makes everything it touches taste better — grilled steak, roasted vegetables, crusty bread, you name it. Built entirely from fresh parsley, cilantro, garlic, and a handful of pantry staples, it comes together in one bowl with nothing more than a whisk and a little patience. The apple cider vinegar gives it a lively tang, while a generous pour of extra-virgin olive oil rounds everything out into a silky, cohesive drizzle. A short rest at room temperature is all it needs for the herbs to soften and the flavors to bloom into something genuinely addictive. Since every ingredient here is naturally grain-free and built from whole foods, there's no need to scrutinize labels or worry about hidden fillers the way you might with store-bought sauces. Make a batch ahead of time and keep it on hand — it only gets better as it sits.
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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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