Wheat Free Herb & Garlic Chimichurri
Fresh herbs, bright lemon, and a generous pour of extra-virgin olive oil come together in a sauce that is bold, garlicky, and genuinely hard to stop eating. Every single ingredient here is naturally free of wheat and grain-based fillers, so there is no label-reading stress — just honest, whole-food cooking from start to finish. The combination of flat-leaf parsley and cilantro gives the sauce a layered herbal depth, while crushed red pepper flakes and minced garlic add just enough heat and punch to keep things interesting. A slow, steady stream of olive oil whisked in at the end creates a cohesive, glossy sauce that clings beautifully to whatever you spoon it over. That 15-minute rest is worth every second — it softens the herbs and lets the flavors meld into something that tastes like it took far more effort than it did. Drizzle it over grilled meat, roasted vegetables, or use it as a dipping sauce, and it will quickly become the condiment your kitchen cannot do without.
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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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