Turmeric Free Chimichurri
Bright, herby, and punchy with garlic and a hit of vinegar, this chimichurri is the kind of sauce that makes everything it touches taste better. Parsley and cilantro form the green backbone, while red pepper flakes and dried oregano add just enough warmth and depth to keep things interesting. Apple cider vinegar brings a slightly fruity tang that ties the whole thing together beautifully. Many store-bought herb sauces and spice blends sneak in anti-caking agents or warming spices that can be hard to track down on a label — making a batch from scratch like this puts you fully in control of every ingredient. The technique is simple: chop, whisk, and let it rest so the flavors have time to meld into something that tastes far more complex than the effort involved. Drizzle it over grilled meats, roasted vegetables, or crusty bread, and it genuinely elevates the whole 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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