Lupin 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 a squeeze of fresh lemon juice give it that signature bold, tangy kick. A slow drizzle of extra-virgin olive oil brings it all together into a silky, cohesive sauce that clings beautifully to whatever you're serving. Lupin — a legume increasingly found in gluten-free flours, pasta, and packaged seasonings — has zero place in this recipe, which relies entirely on whole herbs, spices, and pantry staples you can easily verify. That 15-minute resting time is worth every second; the flavors deepen and the herbs soften into something that tastes far more complex than the short ingredient list suggests. 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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