Honey 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 crushed red pepper flakes and dried oregano add just enough heat and earthiness to keep things interesting. A squeeze of lemon juice lifts the whole mixture before a steady pour of extra-virgin olive oil brings it all together into a glossy, cohesive sauce. Many store-bought chimichurris and marinades sneak in sweeteners you might not expect, so making your own from scratch is the cleanest way to keep it completely free of any added sweetness. The short resting period is genuinely important here — those 15 minutes let the herbs soften and the flavors meld into something far more rounded than the sum of its parts. Spoon it over grilled steak, roasted vegetables, or crusty bread and you'll wonder why you ever reached for a bottle.
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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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