Anti Inflammatory Herb & Garlic Chimichurri
Fresh herbs, garlic, and extra-virgin olive oil are the backbone of this vibrant sauce — and they also happen to be some of the most celebrated ingredients in anti-inflammatory eating. Parsley and cilantro bring a bright, grassy punch, while the garlic and red pepper flakes add just enough heat to make every bite interesting. A squeeze of fresh lemon juice ties it all together with a citrusy lift that keeps the flavors lively and clean. The technique is simple: chop, whisk, and let it rest so the herbs soften and the flavors deepen into something that tastes far more complex than the effort involved. That 15-minute resting window is the secret — don't skip it. Drizzle this over grilled chicken, roasted vegetables, or a grain bowl and it instantly elevates the whole plate. It's the kind of sauce you'll want to keep in your fridge all week.
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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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