Emulsifier Free Herb & Garlic Chimichurri
Bright, herby, and punchy with garlic and a gentle kick of heat, this chimichurri is the kind of sauce that makes everything it touches taste more alive. Bottled condiments and store-bought herb sauces are notorious for sneaking in additives and emulsifying agents to extend shelf life and improve texture — none of that is needed here. The olive oil is whisked in slowly and steadily, letting the chopped herbs and lemon juice do the natural work of bringing the sauce together without any synthetic help. Parsley and cilantro form a vibrant green base, while garlic, oregano, and red pepper flakes layer in depth and a little warmth. A short rest at room temperature is all it takes for the flavors to meld into something that tastes far more complex than the ingredient list suggests. Spoon it over grilled meats, roasted vegetables, or crusty bread — honestly, it's hard to find something it doesn't improve.
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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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