Hazelnut Free Herb & Garlic Chimichurri
Bright, garlicky, and loaded with fresh herbs, this chimichurri is the kind of sauce that makes everything it touches taste better. Parsley and cilantro form the herbaceous backbone, while minced garlic, a hit of crushed red pepper, and a squeeze of fresh lemon juice bring layers of bold, zesty flavor. A slow drizzle of extra-virgin olive oil pulls it all together into a silky, cohesive sauce that clings beautifully to whatever you're serving it with. Store-bought condiments and marinades can be surprisingly tricky territory when you're avoiding tree nuts, since shared facilities and vague labeling make it hard to feel confident — but this one is made entirely from whole, straightforward ingredients with nothing to second-guess. The 15-minute resting time is a small but important step that lets the herbs soften and the flavors deepen into something that tastes like it took far more effort than it did. 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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