Vegetarian Ginger Herb & Garlic Chimichurri
This vibrant, herb-forward sauce is the kind of condiment that makes everything it touches taste more alive. A generous base of flat-leaf parsley and cilantro gets sharpened by minced garlic and fresh oregano, while apple cider vinegar adds a bright, tangy backbone that balances the richness of extra-virgin olive oil. The real twist here is a touch of ground ginger, which brings a subtle warmth that sets this version apart from a classic chimichurri and keeps you coming back for another spoonful. Everything comes together in a single bowl with just a bit of chopping and whisking — no stove, no fuss. That short resting period before serving is worth every minute, as the herbs soften and the flavors meld into something that tastes far more complex than the ingredient list suggests. Spoon it over grilled vegetables, roasted potatoes, eggs, or crusty bread, and it instantly elevates the whole plate. It's the kind of sauce you'll want to keep in the fridge all week.
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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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