Carrageenan 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 on the plate taste more alive. Fresh parsley and cilantro form the backbone, while lemon juice cuts through the richness of the olive oil for a balance that's bold without being overwhelming. Many store-bought condiments and jarred sauces rely on thickeners and stabilizers — including carrageenan — to achieve that smooth, pourable texture, but this one gets its body the old-fashioned way: a slow drizzle of extra-virgin olive oil whisked right into the herbs. Every single ingredient here is clean and straightforward, so you know exactly what you're pouring over your steak, grilled chicken, or roasted vegetables. The short rest time is the secret step — just 15 minutes at room temperature lets the flavors meld and the herbs soften into something that tastes like it took far more effort than it did. Make a batch on the weekend and it'll find its way onto just about everything you cook.
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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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