Barley Free No-Vinegar Chimichurri
Bright, herby, and punchy with garlic and a little heat, this chimichurri is the kind of sauce that makes everything it touches taste better. Fresh flat-leaf parsley and oregano are chopped by hand until fine and fragrant, then brought together with lemon juice, crushed red pepper, and a generous pour of extra-virgin olive oil. The lemon does all the heavy lifting here — delivering that sharp, acidic contrast that makes chimichurri so addictive, without any need for vinegar. That swap matters more than it might seem, since many commercial vinegars and malt-based condiments can be a hidden source of barley, making store-bought versions a gamble. Everything in this recipe is naturally grain-free, so you can drizzle freely over grilled steak, roasted vegetables, or crusty bread without a second thought. A short rest at room temperature is all it takes for the herbs to soften and the flavors to meld into something that tastes like it took far more effort than it did.
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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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