Chicken Free Herb & Garlic Chimichurri
Bright, garlicky, and loaded with fresh herbs, this chimichurri is the kind of sauce that makes everything it touches taste more alive. Parsley and cilantro form the herbaceous backbone, while minced garlic, a hit of crushed red pepper, and a squeeze of fresh lemon juice layer in bold, punchy flavor. A slow drizzle of extra-virgin olive oil brings it all together into a glossy, cohesive sauce that clings beautifully to whatever you're serving it with. The whole thing is completely plant-based by nature — no meat, no poultry, just clean, simple ingredients you probably already have on hand. That 15-minute resting period is the secret weapon here; it gives the herbs time to soften and the flavors time to bloom into something that tastes far more complex than the effort involved. Spoon it over grilled vegetables, roasted potatoes, or crusty bread, and it disappears 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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