Brazil Nut Free No-Vinegar Chimichurri
Bright, herby, and punchy, this chimichurri swaps the usual vinegar for fresh lemon juice, giving it a cleaner citrus lift that pairs beautifully with grilled meats, roasted vegetables, or even crusty bread. Flat-leaf parsley and fresh oregano are chopped by hand until fine and uniform, which gives the sauce a rustic, vibrant texture that bottled versions simply can't match. Garlic and crushed red pepper flakes bring just enough heat and depth without overwhelming the freshness of the herbs. Everything comes together in a single bowl with a good pour of extra-virgin olive oil, making this one of the most satisfying sauces you can pull off with almost zero effort. A short rest at room temperature is all it needs to let the flavors bloom and the herbs soften into something truly special. Since every ingredient here is whole and straightforward, there's no need to second-guess labels or worry about hidden additives sneaking into your sauce.
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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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