Low Sugar No-Vinegar Chimichurri
Bright, herbaceous, and punchy, this chimichurri is the kind of sauce that makes everything it touches taste more alive. Fresh flat-leaf parsley and oregano are chopped by hand until fine and fragrant, then brought together with garlic, lemon juice, and a hit of crushed red pepper for gentle heat. The lemon does the heavy lifting here — it adds the sharp, tangy brightness you'd normally expect from vinegar, so the sauce still has that signature zing without any added sugars hiding in store-bought alternatives. Bottled chimichurri and pre-made sauces are notorious for sneaking in sweeteners, so making it from scratch with these eight simple ingredients is the cleanest way to go. A short rest at room temperature is all it needs to let the flavors bloom and the herbs soften into something truly special. Spoon it over grilled steak, roasted vegetables, or crusty bread — honestly, it's hard to find something it doesn't improve.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
- 1 cup fresh flat-leaf parsley leaves and tender stems, finely chopped
- ¼ cup fresh oregano leaves, finely chopped
- 3 cloves garlic, minced
- ½ tsp crushed red pepper flakes
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- ½ cup extra-virgin olive oil
- ½ tsp fine sea salt
- ¼ tsp black pepper
Instructions
- 1
Finely chop the parsley and oregano by hand until the herbs are uniform and fine — about the size of coarse breadcrumbs. Transfer to a medium mixing bowl.
- 2
Add the minced garlic, red pepper flakes, lemon juice, salt, and black pepper to the bowl. Stir to combine.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!