Nightshade Free Ginger Herb & Garlic Chimichurri
Chimichurri is one of those sauces that makes everything it touches taste more alive — bright, herby, garlicky, and just sharp enough from a splash of apple cider vinegar. The classic version typically calls for red pepper flakes or fresh chiles, which puts it firmly off the table for anyone avoiding nightshades, but this twist skips those entirely without losing any of the punch. Ground ginger steps in to add a subtle warmth that plays beautifully against the fresh parsley, cilantro, and oregano, keeping the sauce lively and complex. A generous pour of extra-virgin olive oil brings it all together into that loose, spoonable texture that clings perfectly to grilled meats, roasted vegetables, or crusty bread. The hardest part is waiting the 15 minutes for the herbs to soften and the flavors to meld — but that rest time is what takes it from good to genuinely great. Keep a jar of this in the fridge and you'll find yourself reaching for it all week long.
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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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