Dairy Free Herb & Garlic Chimichurri
Bright, herby, and punchy with garlic, this vibrant green sauce is the kind of condiment that makes everything it touches taste better. Fresh parsley and cilantro form the backbone, while crushed red pepper flakes and lemon juice add just enough heat and brightness to keep things lively. The whole thing comes together in a single bowl — no cooking required, just good knife work and a steady hand with the olive oil. Because every ingredient here is naturally plant-based, there's zero need to scan labels or worry about hidden dairy sneaking in through store-bought alternatives. Whisking the olive oil in slowly is the small but important step that gives the sauce its cohesive, glossy texture rather than a separated, oily mess. A 15-minute rest before serving is worth every second — the herbs soften, the garlic mellows just slightly, and the flavors knit together into something that tastes far more complex than the ingredient list suggests. Spoon it over grilled proteins, 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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