Beef Free Ginger Herb & Garlic Chimichurri
Chimichurri is one of those sauces that makes everything it touches taste more alive, and this version layers in warm ground ginger alongside the classic parsley, cilantro, garlic, and oregano for something genuinely special. The apple cider vinegar gives it a bright, tangy backbone, while a generous pour of extra-virgin olive oil pulls the whole thing into a glossy, spoonable sauce you'll want to drizzle on just about everything. Because it's built entirely from fresh herbs, aromatics, and pantry staples, there's no meat in sight — making it a naturally versatile condiment that works across all kinds of proteins, roasted vegetables, grain bowls, and beyond. The technique couldn't be simpler: chop, stir, and let it rest. That 15-minute resting window is the real secret, giving the herbs time to soften and the ginger to bloom into the oil so every bite is cohesive and bold. Make a batch on Sunday and you'll find yourself reaching for it all week long.
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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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