BHA & BHT 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, lemon juice, and extra-virgin olive oil for a condiment that's bold without being complicated. The swap from vinegar to fresh lemon juice is the key move here — it delivers that same acidic brightness while keeping the ingredient list completely clean and free from the synthetic preservatives that sneak into many bottled and processed condiments. Every ingredient is whole and recognizable, which is exactly what you want when you're being careful about what goes into your food. A short rest at room temperature lets the garlic mellow and the herbs soften just enough to bring the whole thing into balance. Spoon it over grilled meats, roasted vegetables, or crusty bread and it's hard to stop there.
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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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