Eosinophilic Esophagitis Friendly 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 it touches taste more alive. It comes together entirely from fresh herbs, garlic, olive oil, and apple cider vinegar — a short, clean ingredient list that sidesteps the common triggers that make so many condiments and marinades off-limits for people managing eosinophilic esophagitis. No wheat, no dairy, no soy, no eggs — just bold, real-food flavor you can actually trust. The apple cider vinegar gives it that signature tang while the parsley and cilantro bring freshness, and that touch of ginger adds a gentle, unexpected depth that sets it apart from a standard chimichurri. A quick 15-minute rest is all it takes for the herbs to soften and the flavors to meld into something genuinely restaurant-worthy. Spoon it over grilled proteins, roasted vegetables, or use it as a simple dipping sauce — it's endlessly versatile and takes almost no effort to make.
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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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