Barley Free Herb & Garlic Chimichurri
Bright, herby, and punchy with garlic, this vibrant green sauce is the kind of condiment that makes everything it touches taste better. 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. The whole thing comes together in a single bowl with nothing more than a whisk and a little patience — no cooking required. For anyone navigating grain sensitivities, store-bought sauces and marinades can be a minefield of hidden additives, but every ingredient here is straightforwardly whole and clean. That 15-minute rest at room temperature is the secret step that transforms it from a simple herb mixture into something deeply fragrant and cohesive. Spoon it over grilled meats, roasted vegetables, or crusty bread, and watch it disappear fast.
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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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