Artificial Food Coloring Free No-Vinegar Chimichurri
Bright, herby, and punchy with a citrus kick, this chimichurri is the kind of sauce that makes everything on the plate taste more alive. Fresh flat-leaf parsley and oregano are chopped by hand until fine and fragrant, then brought together with garlic, red pepper flakes, lemon juice, and good olive oil — nothing more, nothing less. For anyone avoiding artificial dyes and synthetic additives, bottled condiments and store-bought sauces can be a minefield of unnecessary ingredients, but this one is built entirely from whole, recognizable foods. The swap from traditional vinegar to fresh lemon juice keeps the brightness you want while leaning even further into clean, natural flavor. A short rest at room temperature is all it takes for the garlic to mellow and the herbs to soften into something truly cohesive. 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
- 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.
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