Low Sugar Herb & Garlic Chimichurri
Bright, herby, and punchy with garlic, this vibrant green sauce is the kind of condiment that makes everything it touches taste more alive. Fresh parsley and cilantro form the backbone, while lemon juice cuts through the richness of the olive oil and a pinch of red pepper flakes adds just enough heat to keep things interesting. Every single ingredient here is naturally free of added sugar — no hidden sweeteners, no store-bought shortcuts that sneak in cane syrup or glucose to balance acidity. That's actually a common issue with bottled chimichurri and jarred herb sauces, so making it from scratch is the smartest move. A short rest at room temperature is all it takes for the garlic and oregano to bloom into something deeply savory and cohesive. Spoon it over grilled steak, roasted vegetables, or crusty bread and it absolutely delivers.
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Learn more →Ingredients
6 servings
- 1 cup fresh flat-leaf parsley leaves and tender stems, finely chopped
- ½ cup fresh cilantro leaves and tender stems, finely chopped
- 3 cloves garlic, minced
- ½ tsp crushed red pepper flakes
- ½ tsp dried oregano
- ½ tsp fine sea salt
- ¼ tsp black pepper
- 2 tbsp fresh lemon juice (from about 1 lemon)
- ½ cup extra-virgin olive oil
Instructions
- 1
Combine the parsley, cilantro, garlic, red pepper flakes, oregano, salt, and black pepper in a medium mixing bowl and stir together until evenly mixed.
- 2
Add the lemon juice and whisk to combine, then pour in the olive oil in a slow, steady stream, whisking constantly until the sauce is cohesive and the oil is fully incorporated.
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