Celery Free Herb & Garlic Chimichurri
Bright, garlicky, and packed with fresh herbs, this chimichurri is the kind of sauce that makes everything it touches taste better. Parsley and cilantro form a vibrant green base, while minced garlic, crushed red pepper, and a squeeze of lemon bring heat, depth, and a little zing that keeps you coming back for more. A slow drizzle of extra-virgin olive oil whisked in at the end gives the sauce a silky, cohesive texture that clings beautifully to grilled meats, roasted vegetables, or crusty bread. The good news for anyone navigating a celery-free lifestyle is that this recipe is naturally free of it — no hidden stalks, seeds, or celery-derived seasonings lurking anywhere in the ingredient list. Store-bought chimichurri and pre-made marinades can be surprisingly sneaky about including celery seed or celery salt for flavor, so making your own from scratch is genuinely the smarter move. A 15-minute rest at room temperature is all it takes for the herbs to soften and the flavors to come together into something that tastes like it took far more effort than it did.
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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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