Peanut Free Herb & Garlic Chimichurri
Bright, herby, and punchy with garlic and a little heat, this chimichurri is the kind of sauce that makes everything on the plate taste more alive. Fresh parsley and cilantro form the backbone, while lemon juice cuts through the richness of the olive oil and ties every element together. A short rest at room temperature is all it takes for the flavors to deepen and the herbs to soften into something truly special. For anyone navigating nut allergies, store-bought sauces and marinades can be a minefield of shared-facility warnings and murky ingredient lists — making this from scratch with a handful of clean, whole ingredients is the obvious move. There's nothing here that doesn't belong, and every component is easy to verify. 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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