Fructose Free Ginger Herb & Garlic Chimichurri
Chimichurri is one of those sauces that makes everything taste more alive — bright, herby, garlicky, and just sharp enough to cut through rich grilled meats or roasted vegetables. This version layers flat-leaf parsley and cilantro with fresh oregano, minced garlic, and a subtle warmth from ground ginger that sets it apart from the classic. Apple cider vinegar brings the tang while extra-virgin olive oil pulls it all into a glossy, spoonable sauce you'll want to drizzle on just about everything. For anyone navigating fructose sensitivity, store-bought condiments and marinades can be a minefield of hidden sweeteners and high-fructose additives — this one skips all of that entirely. Every ingredient here is straightforward and naturally low in fructose, so you get bold, complex flavor without any of the digestive worry. The short resting time before serving is key — those 15 minutes let the herbs soften and the flavors meld into something that tastes like it took far more effort than it did.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!