Turkey 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 better. 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. It comes together in a single bowl with nothing more than a whisk and a little patience — that 15-minute rest is where the magic really happens, letting the herbs soften and the flavors meld into something deeply aromatic. Because it's built entirely from fresh produce, pantry staples, and good olive oil, there's no need to scrutinize labels or worry about hidden animal proteins sneaking in. This is a naturally meat-free condiment that doesn't require any substitutions or workarounds — it's just a classic done right. Spoon it over grilled vegetables, stir it into grain bowls, or use it as a bold dipping sauce for crusty bread.
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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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