Soy 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 more alive. Fresh parsley and cilantro form the backbone, balanced by apple cider vinegar and a generous pour of extra-virgin olive oil — every single ingredient is clean and plant-based, with absolutely nothing to raise a flag for anyone avoiding soy. That's actually rarer than it sounds, since many bottled versions and pre-made condiments sneak in soy-derived additives or are processed on shared lines. Making it from scratch takes only a bowl and a whisk, and the 15-minute rest at room temperature is where the real magic happens — the herbs soften, the garlic mellows, and the whole thing comes together into something deeply aromatic. Spoon it over grilled steak, roasted vegetables, or crusty bread and you'll wonder why you ever reached for a bottle.
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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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