Cinnamon Free Herb & Garlic Chimichurri
Bright, herby, and punchy with garlic, this chimichurri is the kind of sauce that makes everything it touches taste better. Parsley and cilantro form the leafy backbone, while minced garlic, a hit of red pepper flakes, and dried oregano layer in depth and a gentle kick. A squeeze of fresh lemon juice lifts the whole thing, and a slow pour of extra-virgin olive oil brings it all together into a glossy, cohesive sauce. For anyone navigating warm-spice sensitivities, bottled marinades and store-bought condiments can be a minefield — this one is built entirely from fresh herbs, pantry staples, and nothing you'd need to second-guess. The short rest time is worth every minute; those 15 minutes at room temperature let the flavors meld into something that tastes far more complex than the simple prep would suggest. Spoon it over grilled steak, roasted vegetables, or crusty bread and watch it disappear 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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