Turmeric Free Ginger Herb & Garlic Chimichurri
Chimichurri is one of those sauces that makes everything it touches taste more alive — bright, garlicky, herby, and just sharp enough from the vinegar to cut through rich grilled meats or roasted vegetables. This version leans into fresh flat-leaf parsley and cilantro as the backbone, with a generous hit of minced garlic and fresh oregano rounding out the classic profile. A splash of apple cider vinegar gives it that signature tang, while extra-virgin olive oil pulls the whole thing into a glossy, spoonable sauce you'll want to drizzle on just about everything. The ground ginger is a subtle but smart addition — it adds a gentle warmth that deepens the flavor without overpowering the herbs. Many store-bought chimichurris and spice blends sneak in turmeric for color, so making it from scratch like this gives you full control over every ingredient. The hardest part is waiting the 15 minutes for the herbs to soften and the flavors to meld — but that rest time is what takes it from good to genuinely great. Keep a jar in the fridge and you'll find yourself reaching for it all week long.
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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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