Citric Acid Free Ginger Herb & Garlic Chimichurri
Chimichurri is one of those sauces that makes everything it touches taste more alive — bright, herby, garlicky, and just sharp enough to cut through rich grilled meats or roasted vegetables. Most classic versions rely on lemon juice or lime juice for that acidic punch, which puts this beloved condiment firmly off-limits for anyone avoiding citric acid. Here, apple cider vinegar steps in as the souring agent, delivering the same tangy backbone without any citrus in sight. The combination of flat-leaf parsley, cilantro, fresh oregano, and minced garlic builds serious depth, while a touch of ground ginger adds a subtle warmth that makes this version feel distinctly its own. A good rest at room temperature is the secret step — it gives the herbs time to soften and the flavors time to bloom into something cohesive and bold. Drizzle it over steak, spoon it onto roasted potatoes, or use it as a marinade, and you'll wonder why you ever needed the bottled stuff.
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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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