Vegan 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 lemon juice cuts through the richness of the olive oil and a pinch of red pepper flakes adds just enough heat to keep things interesting. The whole thing comes together in a single bowl with nothing more than a whisk — no cooking required. Because every ingredient here is naturally plant-based, there's zero need to swap anything out or second-guess a label. That 15-minute rest before serving is the secret step that takes it from good to genuinely great, giving the herbs time to soften and the flavors to meld into something cohesive and complex. Drizzle it over roasted vegetables, spoon it onto grain bowls, use it as a marinade, or just dip crusty bread straight in — it earns its place at every meal.
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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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