Almond Free Herb & Garlic Chimichurri
Bright, herby, and punchy with garlic, this chimichurri is the kind of sauce that makes everything it touches taste more alive. Fresh parsley and cilantro form the backbone, while a hit of crushed red pepper and lemon juice bring just enough heat and brightness to keep things interesting. The whole thing comes together in a single bowl — no blender, no special equipment, just good knife work and a steady pour of olive oil. Tree nut concerns are genuinely a non-issue here, since every ingredient is a straightforward pantry or produce staple with nothing hidden in the mix. That 15-minute rest at room temperature is worth every second, letting the herbs soften and the garlic mellow into something deeply aromatic. Spoon it over grilled steak, roasted vegetables, or crusty bread and you'll wonder how you ever ate without it.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!