Macadamia Free Ginger Herb & Garlic Chimichurri
Fresh herbs, punchy garlic, and a warm hint of ginger come together in this vibrant chimichurri that's as versatile as it is bold. The combination of flat-leaf parsley, cilantro, and fresh oregano creates a layered, garden-bright base, while apple cider vinegar adds just enough tang to balance the richness of the olive oil. A touch of ground ginger is the quiet star here — it lifts the whole sauce and gives it a subtle warmth you won't find in a classic version. Every single ingredient in this recipe is naturally free from tree nuts, so there's no label-scanning or substitution stress involved. Just chop, stir, and let it rest for 15 minutes while the flavors meld into something genuinely craveable. Spoon it over grilled steak, roasted vegetables, or crusty bread and watch it disappear fast.
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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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