Eosinophilic Esophagitis Friendly Herb & Garlic Chimichurri
Bright, herby, and punchy with garlic, this vibrant green sauce is the kind of condiment that makes everything it touches taste more alive. Fresh parsley and cilantro form the backbone, rounded out by oregano, lemon juice, and a generous pour of extra-virgin olive oil — all ingredients that are naturally free from the common triggers that make eating with eosinophilic esophagitis such a careful balancing act. There's no dairy, no wheat, no soy, and no eggs hiding anywhere in this recipe, which means you can drizzle freely without second-guessing the label. Whisking the lemon juice and olive oil together creates a beautifully cohesive sauce that clings to whatever you're serving it with, whether that's grilled meat, roasted vegetables, or a simple bowl of rice. That 15-minute rest at room temperature is a small but important step — it gives the herbs time to soften and the flavors to meld into something that tastes far more complex than the ingredient list suggests. Keep a jar of this in the fridge and weeknight dinners suddenly feel a lot more exciting.
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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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