Brazil Nut Free Ginger Herb & Garlic Chimichurri
Fresh herbs, punchy garlic, and a bright hit of apple cider vinegar come together in this vibrant chimichurri that's impossible to resist. The addition of ground ginger is a subtle but brilliant twist, adding a warm, slightly spicy undertone that sets this version apart from the classic. Every ingredient here is straightforward and naturally free from tree nuts of any kind, so there's no need to scrutinize labels or worry about hidden allergens sneaking into your sauce. You simply chop, stir, and let the bowl do the work while the flavors meld into something seriously good. That 15-minute resting period is worth every second — the herbs soften, the garlic mellows just enough, and the olive oil pulls everything into a glossy, spoonable consistency. Drizzle it over grilled meats, roasted vegetables, or crusty bread and watch it disappear fast.
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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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