Mustard Free Ginger Herb & Garlic Chimichurri
Bright, herby, and punchy with garlic, this chimichurri is the kind of sauce that makes everything on the plate taste more alive. A generous handful of flat-leaf parsley and fresh cilantro forms the base, with oregano adding a subtle earthiness and ground ginger bringing a gentle warmth that sets this version apart from the classic. Apple cider vinegar gives it that signature tang, while a good pour of extra-virgin olive oil pulls everything into a glossy, spoonable sauce you'll want to drizzle over just about anything. For anyone navigating condiment labels at the store, chimichurri is a brilliant alternative — no hidden spice blends, no mystery ingredients, just whole herbs and pantry staples you can see and trust. The short resting time is key: letting the sauce sit for at least 15 minutes allows the flavors to meld and the herbs to soften into something that tastes like it took far more effort than it did. Make a batch ahead and keep it on hand for grilled meats, roasted vegetables, or even as a bold finishing drizzle over eggs.
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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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