Pistachio 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 cuts through the richness of the olive oil for a balance that's bold without being heavy. A little heat from crushed red pepper flakes and the earthy depth of dried oregano round it out into something genuinely addictive. The method is simple — chop, whisk, and wait — but that 15-minute rest at room temperature is where the magic happens, letting the flavors meld into a cohesive, vibrant sauce. Every ingredient here is straightforward and naturally free from tree nuts of any kind, so there's no label-scanning or substitution stress involved. Spoon it over grilled meats, 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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