Nitrate & Nitrite Free Herb & Garlic Chimichurri
Fresh herbs, bright lemon, and a generous pour of extra-virgin olive oil come together here in a sauce that's bold, garlicky, and genuinely addictive. Every single ingredient is whole and unprocessed — parsley, cilantro, garlic, a squeeze of lemon — so there's nothing hidden to worry about, which is more than you can say for most bottled condiments and cured meat accompaniments on store shelves. The technique is straightforward: chop, whisk, and let it rest so the flavors have time to bloom and the herbs soften into something almost silky. That 15-minute resting window is the secret weapon — it transforms a simple mix into a deeply aromatic, cohesive sauce. A hit of crushed red pepper flakes and dried oregano gives it just enough backbone to stand up to grilled steak, roasted vegetables, or a thick slice of crusty bread. It's the kind of recipe you'll find yourself making on repeat because it's fast, it's clean, and it makes everything it touches taste like a proper meal.
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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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