MSG Free Herb & Garlic Chimichurri
Bright, herby, and punchy with garlic, this chimichurri is the kind of sauce that makes everything it touches taste better — grilled steak, roasted vegetables, crusty bread, you name it. The combination of fresh flat-leaf parsley and cilantro gives it a vivid, layered herbaceousness, while a hit of lemon juice keeps things lively and balanced. Bottled sauces and condiments are notorious for sneaking in flavor enhancers and additives, so making your own from scratch is the cleanest way to get bold, restaurant-quality results without any of that baggage. Every single ingredient here is whole and recognizable, from the extra-virgin olive oil to the crushed red pepper flakes. Whisking the olive oil in slowly is the small but important step that brings the whole sauce together into something cohesive rather than oily and separated. That 15-minute rest at room temperature is worth every second — the garlic mellows just enough and the herbs soften into the oil in a way that transforms the sauce completely. Once you have a jar of this in your fridge, you'll find yourself reaching for it constantly.
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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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