Ginger Free Herb & Garlic Chimichurri
Bright, herby, and punchy with garlic, this chimichurri is the kind of sauce that makes everything on the plate taste more alive. Fresh parsley and cilantro form the backbone, while dried oregano, crushed red pepper, and a squeeze of lemon juice layer in complexity without any heat from ginger — making it a perfect fit for anyone who needs to avoid that particular root. A slow drizzle of extra-virgin olive oil whisked in at the end gives the sauce a silky, cohesive texture that clings beautifully to whatever you're serving it with. The hardest part is waiting the 15 minutes for the flavors to meld, but that rest time is genuinely worth it — the herbs soften and the garlic mellows into something almost floral. Bottled chimichurri and pre-made herb sauces can be sneaky about their ingredient lists, so making your own from scratch means you know exactly what's in the bowl. Spoon it over grilled steak, 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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