Mediterranean Diet Friendly Herb & Garlic Chimichurri
Fresh herbs, good olive oil, and a little patience — that's really all it takes to make a sauce this vibrant and versatile. Two full cups of parsley and cilantro bring a grassy, bright backbone, while minced garlic, crushed red pepper, and dried oregano layer in warmth and depth that builds as the sauce rests. A squeeze of fresh lemon juice ties everything together with just enough acidity to make the whole thing pop. Extra-virgin olive oil is the heart of this recipe, and it's exactly the kind of healthy fat that makes this style of eating so satisfying and sustainable long-term. Whisking the oil in slowly creates a cohesive, glossy sauce rather than a greasy, separated mess — a small technique that makes a big difference. That 15-minute rest at room temperature isn't optional fussiness; it's when the magic actually happens, as the herbs soften and the flavors meld into something far greater than the sum of their parts. Spoon it over grilled fish, roasted vegetables, or crusty bread and you'll wonder how you ever ate without it.
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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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