Paleo Ginger Herb & Garlic Chimichurri
This vibrant green sauce is packed with fresh parsley, cilantro, oregano, and garlic — the kind of bold, herbaceous combination that makes grilled meats, roasted vegetables, or even a simple piece of fish taste like something special. A touch of ground ginger sets this version apart from a classic chimichurri, adding a subtle warmth that plays beautifully against the brightness of apple cider vinegar and good olive oil. Every ingredient here is completely whole-food and grain-free, so it fits naturally into a clean eating approach without any workarounds or substitutions. The method is refreshingly simple — chop, stir, and let it rest so the herbs soften and the flavors come together into something that tastes far more complex than the effort involved. That 15-minute resting window is worth every second, turning a good sauce into a genuinely great one. Make a batch ahead of time and keep it on hand all week — it only gets better as it sits.
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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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