Low Iodine Herb & Garlic Chimichurri
Bright, herby, and punchy with garlic, this vibrant green sauce is the kind of condiment that makes everything it touches taste better. Managing iodine intake often means scrutinizing packaged sauces and condiments for hidden additives, but this one is built entirely from whole, fresh ingredients you can trust. Flat-leaf parsley and cilantro bring bold, grassy flavor, while minced garlic and a hit of crushed red pepper add real depth and a gentle kick. A squeeze of fresh lemon juice lifts the whole thing, and a slow pour of extra-virgin olive oil pulls it all into a glossy, cohesive sauce. After just 15 minutes of resting, the herbs soften and the flavors meld into something that tastes far more complex than the effort involved. Spoon it over grilled proteins, roasted vegetables, or use it as a marinade — it's endlessly versatile and completely free of the iodine-containing additives that sneak into so many store-bought alternatives.
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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 saltChef's tipFine sea salt and table salt measure the same - no conversion needed.
- 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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