Vegan Ginger Herb & Garlic Chimichurri
This vibrant, herb-forward sauce is the kind of condiment that makes everything it touches taste more alive. Handfuls of fresh parsley and cilantro form the backbone, while minced garlic and fresh oregano add depth and a little bite. What sets this version apart is the ground ginger, which brings a subtle warmth that plays beautifully against the brightness of apple cider vinegar and good extra-virgin olive oil. The whole thing comes together in one bowl with just a bit of stirring — no blender, no special equipment, no fuss. That short resting period is the secret move here: letting the herbs soften and the flavors meld turns a simple mix into something that tastes like it took real effort. Drizzle it over roasted vegetables, grilled flatbreads, grain bowls, or anything that needs a punch of freshness, and every ingredient is completely plant-based without any substitutions required.
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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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