Rice Free Herb & Garlic Chimichurri
Bright, herby, and punchy with garlic, this chimichurri is the kind of sauce that makes everything it touches taste more alive. Fresh parsley and cilantro form the backbone, while crushed red pepper flakes and dried oregano add just enough heat and earthiness to keep things interesting. A squeeze of lemon juice lifts the whole thing, and a slow pour of extra-virgin olive oil brings it all together into a glossy, cohesive sauce. Naturally, there's not a grain of rice in sight — this is a pure herb-and-oil situation from start to finish, so it fits effortlessly into a rice-free kitchen without any substitutions or workarounds. The most important step is letting it rest for at least 15 minutes before serving, which gives the herbs time to soften and the flavors time to meld into something truly special. Drizzle it over grilled meats, roasted vegetables, or use it as a bold dipping sauce — it's endlessly versatile and comes together with nothing more than a bowl and a whisk.
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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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