Whole 30 Chimichurri
Bright, herby, and punchy with garlic, this chimichurri is the kind of sauce that makes everything on your plate taste more alive. Fresh parsley and cilantro form the backbone, while red pepper flakes and apple cider vinegar give it that signature kick and tang. Every single ingredient here is clean and compliant — no added sugars, no soy, no sneaky additives that tend to hide in bottled condiments and marinades. That 15-minute resting period is where the magic happens, letting the herbs soften and the flavors meld into something far greater than the sum of its parts. Drizzle it over grilled meat, roasted vegetables, or use it as a marinade — it pulls serious weight no matter how you use it. This is the kind of staple sauce that makes the whole-food approach feel genuinely exciting rather than restrictive.
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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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