Yeast Free Chimichurri
Bright, herby, and punchy with garlic and a little heat, this chimichurri is the kind of sauce that makes everything it touches taste better. Fresh parsley and cilantro form the backbone, while apple cider vinegar brings the acidity that ties it all together — no fermentation, no leavening agents, just clean, bold ingredients. For anyone navigating a yeast-free lifestyle, condiments and sauces can be a minefield of hidden additives, but this one is made entirely from scratch with nothing to second-guess. A short rest at room temperature is all it takes for the herbs to soften and the flavors to deepen into something genuinely special. Spoon it over grilled steak, roasted vegetables, or use it as a marinade — it's endlessly versatile and comes together with just a bowl and a whisk. Once you have a jar of this in the fridge, you'll find yourself reaching for it constantly.
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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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