Soy 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. Parsley and cilantro form the leafy backbone, while minced garlic, crushed red pepper, and a squeeze of fresh lemon juice give it that signature bold kick. Extra-virgin olive oil ties it all together into a glossy, cohesive sauce that clings beautifully to grilled meats, roasted vegetables, or crusty bread. Bottled sauces and marinades are notorious for sneaking in soy-based additives and fillers, but every single ingredient here is clean, whole, and easy to verify. The technique is simple — chop, whisk, and let it rest — but that 15-minute resting period is where the real magic happens, allowing the flavors to meld into something that tastes far more complex than the effort involved. It's the kind of sauce you'll want to keep in a jar in the fridge all week long.
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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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