Nutmeg 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 better. Flat-leaf parsley and cilantro form the green backbone, while fresh oregano adds an earthy depth that rounds out every spoonful. A splash of apple cider vinegar gives it that signature tang, and a touch of ground ginger brings a subtle warmth that sets this version apart from the classic. Many store-bought chimichurris and spice blends sneak in unexpected seasonings, so making it from scratch means you know exactly what's going in the bowl. The whole thing comes together in one mixing bowl with no cooking required — just chop, stir, and let it rest so the flavors can bloom. That 15-minute rest is worth every second; the herbs soften into the olive oil and the garlic mellows just enough to taste bold without being sharp. Drizzle 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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