Vegetarian Chimichurri
Bright, herby, and punchy with just the right amount 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 minced garlic, red pepper flakes, and dried oregano layer in bold, savory depth. Apple cider vinegar brings a sharp tang that balances the richness of the extra-virgin olive oil, and that short resting period is the secret — it gives the herbs time to soften and the flavors to fully bloom into something cohesive and complex. No cooking required, just a bowl and a whisk. It's naturally plant-based from start to finish, with every ingredient pulling its weight and nothing hiding behind a label. Spoon it over roasted vegetables, grilled halloumi, grain bowls, or crusty bread and watch it disappear fast.
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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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