AIP Friendly Ginger Herb & Garlic Chimichurri
Bright, herby, and punchy with garlic, this vibrant green sauce is the kind of condiment that makes everything it touches taste more alive. Traditional chimichurri often sneaks in ingredients that don't work for an elimination-style approach — dried chili flakes, black pepper, or other nightshade-adjacent additions — but this version keeps things clean without sacrificing any of that bold, aromatic character. Fresh parsley and cilantro form the leafy backbone, while fresh oregano adds a slightly earthy depth that dried herbs just can't replicate. A splash of apple cider vinegar brings the brightness, and a whisper of ground ginger gives it a subtle warmth that rounds everything out beautifully. The whole thing comes together in one bowl with just a whisk and about fifteen minutes of resting time, which lets the herbs soften and the flavors fully meld. Drizzle it over grilled meat, roasted vegetables, or anything that needs a little lift — this recipe makes eight generous servings, so there's plenty to go around.
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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
- 1 tbsp fresh oregano leaves, finely chopped
- 3 tbsp apple cider vinegar
- ½ cup extra-virgin olive oil
- ½ tsp fine sea salt
- ¼ tsp ground ginger
Instructions
- 1
Combine the parsley, cilantro, garlic, and oregano in a mixing bowl and stir together until evenly mixed.
- 2
Add the apple cider vinegar, salt, and ground ginger to the herb mixture and stir to combine.
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