Legume 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 a vibrant green base, 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 lifts the whole thing, and a slow drizzle of extra-virgin olive oil brings it all together into a glossy, cohesive sauce. Because it's built entirely from fresh produce, aromatics, and pantry staples, there's nothing here to worry about on the legume front — no hidden bean-based fillers, no soy-derived oils, just clean and straightforward ingredients. The 15-minute resting step is worth every second; it's when the herbs soften and the flavors really bloom into something special. Drizzle it over grilled meat, 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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