Shellfish 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 more alive. Fresh flat-leaf parsley and cilantro form the backbone, while apple cider vinegar adds a tangy lift that balances the richness of the olive oil beautifully. The whole thing comes together in a single bowl — no cooking required, just some good chopping and a steady whisking hand. That short rest at room temperature is where the magic really happens, giving the herbs time to soften and the flavors to meld into something deeply aromatic and cohesive. Every ingredient here is straightforward and plant-based, so there's zero concern about hidden seafood derivatives or cross-contact from processed condiments. Spoon it over grilled steak, roasted vegetables, or crusty bread and it instantly elevates the plate.
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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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