Mushroom Free Herb & Garlic Chimichurri
Bright, herby, and punchy with garlic and a gentle kick of heat, this chimichurri is the kind of sauce that makes everything it touches taste better. Fresh parsley and cilantro form the backbone, while lemon juice cuts through the richness of the olive oil for a balance that feels alive on the palate. A short rest at room temperature is all it takes for the flavors to meld into something that tastes like it came from a serious kitchen. For anyone navigating a mushroom-free lifestyle, store-bought condiments and marinades can be a minefield of hidden fungi-derived flavor enhancers — this recipe sidesteps all of that with a clean, straightforward ingredient list. Every component is a whole, recognizable ingredient, so there's no guesswork involved. 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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