Celery Free Ginger Herb & Garlic Chimichurri
Bright, herby, and punchy with garlic, this chimichurri is the kind of sauce that makes everything it touches taste better. Fresh parsley and cilantro form the leafy backbone, while a hit of ground ginger adds a subtle warmth that sets this version apart from the classic. Apple cider vinegar brings the tang, and a generous pour of extra-virgin olive oil pulls it all into that glossy, spoonable texture you want drizzled over grilled steak, roasted vegetables, or crusty bread. Chimichurri can sometimes sneak in unexpected add-ins depending on the brand or restaurant, but making it from scratch means you know exactly what's in the bowl. A short rest at room temperature is all it takes for the herbs to soften and the flavors to bloom into something that tastes like it took far more effort than it did. Keep a jar in the fridge 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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