Capsaicin Free Ginger Herb & Garlic Chimichurri
Traditional chimichurri gets its kick from red pepper flakes or fresh chiles, which means anyone avoiding capsaicin usually has to sit that sauce out. This version swaps the heat for a warm, earthy depth from ground ginger, keeping all the bright, herby character that makes chimichurri so irresistible in the first place. A generous handful of flat-leaf parsley and fresh cilantro forms the fragrant backbone, while minced garlic and fresh oregano round things out with bold, savory punch. Apple cider vinegar brings just the right amount of tang to balance the richness of the extra-virgin olive oil, and the whole sauce comes together with nothing more than a bowl and a good stir. That short resting period is where the magic happens — the herbs soften, the garlic mellows, and everything melds into a spoonable sauce that tastes like it took far more effort than it did. 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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