Coconut Free Herb & Garlic Chimichurri
Bright, herby, and punchy with garlic, this chimichurri is the kind of sauce that makes everything on the plate taste more alive. Fresh parsley and cilantro form the backbone, while a hit of crushed red pepper, dried oregano, and lemon juice layer in complexity that builds as it sits. The slow drizzle of extra-virgin olive oil brings it all together into a glossy, cohesive sauce that clings beautifully to whatever you spoon it over. Many store-bought condiments and marinades sneak in unexpected oils or additives, so making your own from scratch means you know exactly what's in the bowl. The 15-minute resting step is a small but important detail — it lets the herbs soften and the flavors meld into something that tastes far more developed than the effort involved. Drizzle it over grilled steak, roasted vegetables, 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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