Caffeine 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 lifts the whole thing and a slow pour of extra-virgin olive oil brings it all together into a glossy, cohesive sauce. That 15-minute rest at room temperature is a small but important step — it gives the herbs time to soften and the flavors time to bloom into something that tastes far more complex than the ingredient list suggests. Naturally free of anything stimulating, this is a sauce you can drizzle freely without a second thought. It's endlessly versatile: spoon it over grilled meats, roasted vegetables, crusty bread, or eggs and it instantly elevates the plate. The whole thing comes together in one bowl with nothing more than a whisk, making it one of the easiest flavor upgrades you can keep in your fridge.
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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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