Wheat 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 extra-virgin olive oil beautifully. The good news for anyone navigating grain sensitivities is that this sauce is naturally built from whole, simple ingredients — no thickeners, no fillers, nothing to second-guess on a label. That 15-minute resting period is worth every second, letting the garlic mellow and the herbs soften into something that tastes far more complex than the effort involved. Spoon it over grilled steak, roasted vegetables, or even a fried egg and you'll wonder how your kitchen ever functioned without a jar of this in the fridge.
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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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