Nitrate & Nitrite Free Ginger Herb & Garlic Chimichurri
Bright, herbaceous, and punchy with a subtle warmth, this chimichurri is the kind of sauce that makes everything on the plate taste more alive. Parsley and cilantro form the green backbone, while fresh oregano and minced garlic add depth that bottled condiments simply can't replicate. A touch of ground ginger is the quiet surprise here — it rounds out the acidity from the apple cider vinegar and gives the whole sauce a gentle, aromatic lift. For anyone navigating preservative-free eating, store-bought sauces and marinades are often a minefield of hidden additives, so making your own from scratch is genuinely the smartest move. Every single ingredient in this recipe is clean and whole, with nothing processed or cured in sight. The resting time is worth it — those 15 minutes let the herbs soften and the flavors knit together into something that tastes far more complex than the effort involved. Spoon it over grilled chicken, steak, roasted vegetables, or even crusty bread and you'll wonder why you ever reached for a jar.
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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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