Xanthan Gum Free Herb & Garlic Chimichurri
Bright, herby, and punchy with garlic and a gentle kick of heat, this chimichurri is the kind of sauce that makes everything on the plate taste better. Fresh parsley and cilantro form the backbone, while lemon juice and extra-virgin olive oil pull it all together into something vibrant and deeply aromatic. Many store-bought condiments and sauces sneak in thickeners and stabilizers that can cause real problems for people who need to avoid certain additives — this recipe uses nothing but whole, recognizable ingredients. The slow drizzle of olive oil whisked into the herb and citrus base creates a naturally cohesive sauce without any binders or gums whatsoever. That short resting period before serving is worth every minute, giving the garlic and oregano time to bloom and the flavors time to fully meld. 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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