Mustard Free Herb & Garlic Chimichurri
Bright, herby, and punchy with garlic, this chimichurri is the kind of sauce that makes everything it touches taste better. Fresh parsley and cilantro form the backbone, while lemon juice and a slow drizzle of extra-virgin olive oil pull it all into a glossy, cohesive sauce that clings beautifully to whatever you're serving it with. A pinch of crushed red pepper flakes adds just enough heat to keep things interesting without overwhelming the fresh herb flavor. For anyone navigating mustard sensitivities, bottled condiments and store-bought marinades can feel like a minefield — this one is built entirely from whole, straightforward ingredients with zero hidden surprises. The 15-minute resting step is worth every second, giving the garlic and oregano time to bloom into the oil and transform the sauce from good to genuinely craveable. Spoon it over grilled proteins, 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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