Seed Oil Free Ginger Herb & Garlic Chimichurri
Bright, herby, and punchy with a subtle warmth from ground ginger, this chimichurri is the kind of sauce that makes everything on the plate taste more alive. It comes together in one bowl with nothing more than a knife, a whisk, and a short rest on the counter — no blender, no fuss. The base is extra-virgin olive oil, which is exactly what you want when you're avoiding industrially processed seed oils that sneak into so many store-bought condiments and marinades. Apple cider vinegar brings the tang, fresh parsley and cilantro bring the green vibrancy, and that small hit of ginger adds a gentle, unexpected depth that sets this version apart from the classic. Letting it sit for at least 15 minutes before serving is the move — the herbs soften just enough and the flavors knit together into something that tastes far more complex than the ingredient list suggests. Spoon it over grilled steak, roasted vegetables, or crusty bread and you'll wonder why you ever reached for a bottled sauce.
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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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