Vegan Chimichurri
Bright, herby, and punchy with garlic and a gentle kick of heat, this Argentinian-style sauce is the kind of condiment that makes everything it touches taste more alive. Fresh flat-leaf parsley and cilantro form the backbone, while apple cider vinegar cuts through the richness of the olive oil for a balance that's bold without being overwhelming. Every single ingredient here is entirely plant-based by nature, so there's no swapping or substituting required — it just works. The short rest time is the secret weapon: letting the sauce sit at room temperature allows the herbs to soften and the flavors to bloom into something far more complex than the sum of its parts. Spoon it over grilled vegetables, stir it into grain bowls, or use it as a marinade and it will absolutely deliver. It comes together in minutes with nothing more than a bowl and a whisk, making it one of the easiest ways to add serious depth to a weeknight meal.
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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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