Shellfish Free Herb & Garlic Chimichurri
Bright, herby, and punchy with garlic, this vibrant green sauce is the kind of condiment that makes everything it touches taste more alive. Fresh parsley and cilantro form the backbone, while minced garlic, a hit of crushed red pepper, and a squeeze of lemon juice bring layers of bold, zesty flavor that build as the sauce rests. Whisking the olive oil in slowly gives it a beautifully cohesive texture — glossy, spoonable, and deeply aromatic. For anyone navigating shellfish concerns, this is a sauce you can reach for without a second thought, since every ingredient here is straightforward and plant-based. Bottled chimichurri often hides unexpected additives or shared-facility risks, so making it from scratch in one bowl is both safer and genuinely tastier. That 15-minute rest at room temperature is the secret step — it lets the herbs soften and the flavors meld into something that tastes like it took far more effort than it did. Drizzle it over grilled steak, roasted vegetables, or crusty bread and watch it disappear.
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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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