Tree Nut 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. Parsley and cilantro form the herbaceous backbone, while minced garlic, red pepper flakes, and a squeeze of fresh lemon juice bring just the right amount of heat and brightness. A slow drizzle of extra-virgin olive oil pulls it all together into a glossy, cohesive sauce that clings beautifully to whatever you're serving it with. Store-bought condiments and marinades can be surprisingly tricky territory, often hiding unexpected additives, but this one is made entirely from whole, straightforward ingredients you can see and trust. The 15-minute resting step is a small but important detail — it gives the herbs time to soften and the flavors time to bloom into something that tastes far more complex than the effort 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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