This vibrant green sauce leans on a generous mix of fresh parsley, cilantro, and oregano, all finely chopped and stirred together until fragrant. A splash of apple cider vinegar brightens things up, while a touch of ground ginger adds a warm, unexpected depth you don't often find in a classic chimichurri. Whisked with extra-virgin olive oil, it settles into a loose, spoonable sauce that's just as good drizzled over grilled steak as it is spooned onto roasted vegetables or grain bowls. Letting it rest for fifteen minutes at room temperature gives the herbs time to soften and the flavors time to meld into something bold and herbaceous. It's an easy make-ahead condiment to keep in the fridge, and it fits smoothly into a low FODMAP kitchen without sacrificing any of that punchy, herby flavor.
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Combine the parsley, cilantro, garlic, and oregano in a mixing bowl and stir together until evenly mixed.
Add the apple cider vinegar, salt, and ground ginger to the herb mixture and stir to combine.
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