Shellfish Free Ginger Herb & Garlic Chimichurri
Bright, herby, and punchy with a subtle warmth, this chimichurri is the kind of sauce that makes everything it touches taste more alive. Flat-leaf parsley and cilantro form the green backbone, while fresh oregano adds a slightly earthy, almost floral note that rounds out the mix beautifully. A touch of ground ginger is the quiet secret here — it brings a gentle heat and depth that sets this version apart from a classic without overwhelming the fresh herb flavor. Apple cider vinegar gives the whole sauce a lively tang, and a generous pour of extra-virgin olive oil pulls it all into that signature loose, spoonable texture. The hardest part is waiting the 15 minutes for the flavors to meld, but that rest time makes a real difference. Drizzle it over grilled steak, roasted vegetables, or crusty bread and you'll understand why chimichurri has such a devoted following. Best of all, every ingredient here is straightforward and plant-based, so there's zero guesswork about what's in the bottle — just pure, vibrant flavor you made yourself.
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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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