Cinnamon Free Ginger Herb & Garlic Chimichurri
Bright, herbaceous, and punchy with garlic, this chimichurri is the kind of sauce that makes everything it touches taste better. A generous handful of flat-leaf parsley and fresh cilantro forms the backbone, while oregano adds a subtle earthiness and apple cider vinegar brings just the right amount of tang. The ground ginger is the quiet star here — it adds a gentle warmth and complexity that sets this version apart from a classic without overwhelming the fresh herb flavor. For anyone navigating spice sensitivities, store-bought chimichurri and marinades can be a minefield of unexpected seasonings, so making your own from scratch puts you fully in control. Everything comes together in a single bowl with a quick whisk, then a short rest at room temperature lets the flavors bloom and the herbs soften into something truly special. Spoon it over grilled steak, 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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