Fish Free Ginger Herb & Garlic Chimichurri
This vibrant green sauce is packed with fresh parsley, cilantro, and oregano, all brightened by apple cider vinegar and a subtle warmth from ground ginger. The combination of four minced garlic cloves and that unexpected ginger note takes a classic chimichurri somewhere a little more exciting, without losing any of the bold, herby character you love. Everything comes together in a single bowl — no cooking required, just chopping, stirring, and a quick rest to let the flavors bloom. That 15-minute resting time is genuinely worth it; the herbs soften just enough and the olive oil soaks up all that garlicky, tangy goodness. Store-bought sauces and condiments can be a minefield when you're avoiding fish-derived ingredients like Worcestershire or anchovy-based additives, so making your own from scratch is a smart and satisfying move. Drizzle it over grilled meats, roasted vegetables, or crusty bread and you've got a sauce that earns a permanent spot in your weekly rotation.
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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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