Citrus Free Ginger Herb & Garlic Chimichurri
Chimichurri is one of those sauces that makes everything taste like it came off a restaurant grill, and this version delivers all that bright, herby punch without a drop of citrus in sight. Traditional recipes often call for lemon or lime juice, but apple cider vinegar steps in here as the acidic backbone, giving the sauce its signature tang while keeping things completely fruit-free. The combination of flat-leaf parsley, cilantro, fresh oregano, and plenty of minced garlic creates layers of flavor that are bold and aromatic right from the first stir. A touch of ground ginger adds a subtle warmth that makes this chimichurri feel a little unexpected in the best possible way. The whole thing comes together in one bowl with no cooking required — just chop, mix, and let it rest so the herbs can soften and the flavors can bloom. Spoon it generously 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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