Fructose 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 more alive. Parsley and cilantro form the leafy backbone, while minced garlic, a hit of red pepper flakes, and dried oregano layer in depth and a gentle kick. A squeeze of fresh lemon juice ties it all together before a steady pour of extra-virgin olive oil brings the whole thing into a glossy, cohesive sauce. For anyone managing fructose intake, chimichurri is a genuinely great fit — every ingredient here is naturally low in fructose, with no fruit-based sweeteners, honey, or high-fructose additions hiding anywhere in the mix. That 15-minute rest at room temperature is worth every second, letting the herbs soften and the flavors meld into something that tastes far more complex than the short ingredient list suggests. Spoon it over grilled steak, roasted vegetables, or even a simple piece of fish and you'll wonder how your kitchen ever got along without a jar of this in the fridge.
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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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