Seed Oil Free Chimichurri
Bright, herby, and punchy with garlic and a gentle kick of red pepper, this chimichurri is the kind of sauce that makes everything it touches taste better. The base is extra-virgin olive oil — a clean, cold-pressed fat that keeps this completely free from the refined vegetable and seed oils that sneak into so many store-bought condiments and marinades. Apple cider vinegar brings a mellow tang that balances the richness of the oil, while fresh parsley and cilantro give it that vivid green color and bold, garden-fresh flavor. A short rest at room temperature is the secret step — it lets the herbs soften and the garlic mellow just enough so every element comes together into something genuinely craveable. Spoon it over grilled steak, roasted vegetables, or eggs, and you'll wonder how you ever ate without it.
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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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