Citric Acid Free Herb & Garlic Chimichurri
This bright, herby sauce is built on a base of fresh flat-leaf parsley and cilantro, layered with minced garlic, a touch of heat from crushed red pepper flakes, and earthy dried oregano — all brought together with a generous pour of extra-virgin olive oil. The result is a bold, verdant condiment that makes just about everything it touches taste more alive. For anyone navigating a citric acid sensitivity, chimichurri can be a tricky category since many store-bought versions sneak in preservatives or additives that contain hidden citric acid. Here, the only acidic element is fresh-squeezed lemon juice, which is a naturally occurring fruit acid rather than the fermentation-derived additive found in processed foods — making it a much cleaner option for those who need to avoid the manufactured form. Whisking the oil in slowly gives the sauce a cohesive, almost silky texture that clings beautifully to whatever you're serving it with. A short rest at room temperature is all it takes for the herbs to soften and the flavors to fully bloom into something that tastes like it came from a serious kitchen.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!