Cashew 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 on the plate taste more alive. Flat-leaf parsley and cilantro form the green backbone, while fresh oregano and plenty of minced garlic add depth that bottled condiments simply can't match. A splash of apple cider vinegar gives it that signature tang, and good extra-virgin olive oil pulls the whole thing into a glossy, spoonable sauce you'll want to drizzle on just about everything. Tree nut-heavy sauces and dressings can be a minefield at restaurants and in store-bought products, but every single ingredient here is straightforward and easy to verify. The short rest time is key — letting the chimichurri sit at room temperature allows the herbs to soften and the flavors to meld into something far more complex than the sum of its parts. Make a batch ahead of time and keep it on hand for grilled meats, roasted vegetables, or even as a bold sandwich spread.
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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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