Anti Inflammatory No-Vinegar Chimichurri
Classic chimichurri leans on vinegar for its signature tang, but vinegar can be a trigger for inflammation — so this version swaps it out entirely for fresh lemon juice, keeping all the brightness without the drawback. What you get is a vivid, herb-forward sauce built on flat-leaf parsley, fresh oregano, and plenty of garlic, all brought together with a generous pour of extra-virgin olive oil. That olive oil isn't just a carrier here — it's genuinely one of the most celebrated ingredients in an anti-inflammatory kitchen, and it forms the silky backbone of every spoonful. The crushed red pepper flakes add a gentle kick, while the lemon juice lifts the whole thing into something that tastes alive and fresh. A short rest at room temperature is all it takes for the garlic and herbs to mellow and meld into a sauce that smells absolutely incredible. Spoon it over grilled proteins, roasted vegetables, or anything that needs a punchy, herby finish — this one earns a permanent spot in your rotation.
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!