Walnut Free Herb & Garlic Chimichurri
Bright, herby, and punchy with garlic, this chimichurri is the kind of sauce that makes everything it touches taste better. Fresh parsley and cilantro form the backbone, while a hit of lemon juice and crushed red pepper flakes give it that signature zing. The slow drizzle of extra-virgin olive oil whisked in at the end brings it all together into a glossy, cohesive sauce that clings beautifully to whatever you're serving. Store-bought chimichurri and marinades can be a minefield for hidden nut-based oils or blended seasonings with unclear sourcing — making this from scratch puts you fully in control. That 15-minute rest at room temperature is a small but important step, letting the herbs soften and the flavors deepen into something that tastes like it took far more effort than it did. Spoon it over grilled steak, 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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