Brazil Nut 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 a hit of lemon juice and crushed red pepper flakes give it that signature zing that keeps you coming back for more. The slow drizzle of extra-virgin olive oil whisked in at the end creates a beautifully cohesive sauce — glossy, fragrant, and full of life. Store-bought chimichurri often hides unexpected additives or blended oils, so making it from scratch means you know exactly what's going in the bowl. That 15-minute resting time is worth every second — the herbs soften, the garlic mellows just enough, and the whole thing comes together into something genuinely special. Spoon it over grilled steak, roasted vegetables, or crusty bread and watch it disappear.
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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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