Pecan 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 a hit of lemon juice and crushed red pepper flakes give it that signature zing that keeps you coming back for more. The slow drizzle of extra-virgin olive oil whisked in at the end creates a beautifully cohesive sauce — no blender required, just a bowl and a whisk. Chimichurri sauces can sometimes hide unexpected add-ins when you grab a jar off the shelf, but making it from scratch means you know exactly what's in it. That 15-minute resting period is genuinely worth the wait — the herbs soften just enough and the garlic mellows into something almost magical. 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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