Eggless Herb & Garlic Chimichurri
Bright, herby, and punchy with garlic, this Argentinian-style sauce is the kind of thing you'll want to drizzle over absolutely everything. Fresh flat-leaf parsley and cilantro form the backbone, while minced garlic, crushed red pepper flakes, and a squeeze of lemon juice give it that signature bold kick. A slow pour of extra-virgin olive oil brings it all together into a glossy, cohesive sauce that clings beautifully to whatever it touches. Since it's built entirely from fresh herbs, pantry spices, and good olive oil, there's nothing to second-guess — no hidden additives, no animal-derived binders, just clean, vibrant flavor. That short resting period before serving is worth every minute, letting the herbs soften and the garlic mellow into something genuinely irresistible. Spoon it over grilled steak, roasted vegetables, crusty bread, or even a simple bowl of rice 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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