Vegetarian 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 flat-leaf parsley and cilantro form the backbone, while minced garlic, crushed red pepper flakes, and a squeeze of lemon juice layer in heat, depth, and a welcome citrusy lift. A slow drizzle of extra-virgin olive oil brings it all together into a glossy, cohesive sauce that clings beautifully to whatever you're serving it with. The whole thing comes together in a single bowl with nothing more than a whisk — no blender, no fuss. That short resting period before serving is worth every minute, giving the herbs time to soften and the flavors to fully bloom into something that tastes far more complex than the ingredient list suggests. Spoon it over roasted vegetables, grilled halloumi, or a simple grain bowl 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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