Lactose Free Herb & Garlic Chimichurri
This bright, herbaceous sauce is built entirely from fresh parsley, cilantro, garlic, and a generous pour of extra-virgin olive oil — making it naturally free of any dairy without a single substitution required. The lemon juice cuts through the richness of the olive oil and gives the whole thing a zippy, vibrant lift that store-bought condiments just can't replicate. A little heat from crushed red pepper flakes and the earthiness of dried oregano round out the flavor so it tastes layered and complex despite coming together in minutes. The key is that 15-minute rest — it lets the herbs soften and the garlic mellow into something truly aromatic and cohesive. Spoon it over grilled meats, roasted vegetables, or crusty bread and it instantly elevates whatever it touches. It's the kind of sauce you'll want to keep a jar of in the fridge all week long.
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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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