Honey Free Ginger Herb & Garlic Chimichurri
This vibrant green sauce is packed with fresh parsley, cilantro, and oregano, all brought together with punchy garlic, apple cider vinegar, and a subtle warmth from ground ginger. The result is a chimichurri that feels both classic and a little unexpected — bright, herby, and deeply savory with just enough kick to make everything it touches more interesting. Many store-bought condiments and marinades sneak in sweeteners, so making your own from scratch means you stay in full control of every ingredient. The apple cider vinegar does the heavy lifting here, providing that signature tang without any added sweetness, while the olive oil pulls it all into a silky, spoonable sauce. A short rest at room temperature is all it takes for the herbs to soften and the flavors to bloom into something that tastes like it took far more effort than it did. Spoon it over grilled meats, roasted vegetables, or crusty bread — honestly, it's hard to find something it doesn't improve.
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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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