BHA & BHT Free Herb & Garlic Chimichurri
Bright, herby, and punchy with garlic and a gentle kick of heat, this chimichurri is the kind of sauce 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 for a balance that feels lively rather than heavy. For anyone navigating preservative-free eating, bottled sauces and condiments are often a minefield — BHA and BHT show up in all kinds of unexpected places on the shelf. Making chimichurri from scratch sidesteps all of that completely, since every ingredient here is whole, fresh, and clean by nature. The technique is simple: whisk, drizzle, and let it rest so the flavors have time to bloom and meld into something genuinely special. That short resting period is worth every minute — the herbs soften just enough to turn this from a rough chop into a cohesive, restaurant-worthy sauce. 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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