BHA & BHT Free Ginger Herb & Garlic Chimichurri
Bright, herby, and punchy with a subtle warmth from ground ginger, this chimichurri is the kind of sauce that makes everything it touches taste more alive. Parsley and cilantro form the bold green backbone, while fresh oregano and plenty of minced garlic round out the flavor with real depth. Apple cider vinegar brings the tang, and a generous pour of extra-virgin olive oil pulls it all into a glossy, spoonable sauce you'll want to drizzle on just about everything. For anyone navigating preservative sensitivities, bottled condiments and store-bought sauces are often a minefield — BHA and BHT show up in all kinds of unexpected places. Making chimichurri from scratch with whole, fresh ingredients completely sidesteps that concern, and honestly, the homemade version is so much better anyway. Every ingredient here is clean and straightforward, with nothing processed or packaged that could sneak in unwanted additives. Letting the sauce rest for 15 minutes before serving is a small but important step — it gives the herbs time to soften and the flavors time to bloom into something truly special.
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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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