Walnut Free Ginger Herb & Garlic Chimichurri
Bright, herby, and punchy with a subtle warmth, this chimichurri is the kind of sauce that makes everything on the plate taste more alive. A generous handful of flat-leaf parsley and fresh cilantro forms the backbone, while minced garlic and fresh oregano layer in bold, savory depth. The real twist here is a touch of ground ginger, which adds a gentle heat that plays beautifully against the tang of apple cider vinegar. Everything gets brought together with a good pour of extra-virgin olive oil, whisked into a loose, spoonable sauce that clings perfectly to grilled meats, roasted vegetables, or crusty bread. Many store-bought chimichurris and restaurant versions can be a gamble when it comes to hidden add-ins, but this one is made entirely from whole, recognizable ingredients — no surprises, no nuts, no fillers. That 15-minute rest before serving is worth every second, letting the herbs soften and the flavors meld into something that tastes like it took far more effort than it actually did.
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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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