Seed Oil Free Herb & Garlic Chimichurri
Bright, garlicky, and loaded with fresh herbs, this chimichurri is the kind of sauce that makes everything it touches taste better. The base is extra-virgin olive oil — a clean, cold-pressed fat that keeps this completely free of the refined vegetable and seed oils that sneak into so many store-bought condiments and marinades. Parsley and cilantro bring bold, grassy flavor, while garlic, crushed red pepper, and a squeeze of fresh lemon juice give it just enough heat and brightness to wake up any dish. Whisking the olive oil in slowly creates a beautifully cohesive sauce rather than a greasy, separated mess. That short resting period is worth every minute — the herbs soften, the garlic mellows slightly, and the whole thing comes together into something that tastes like it took far more effort than it did. Spoon it over grilled meat, roasted vegetables, or crusty bread and you'll wonder how you ever lived without a jar of this in the fridge.
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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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