Carrageenan 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 minced garlic, crushed red pepper, lemon juice, and good olive oil — no shortcuts, no fillers. The swap from vinegar to fresh lemon juice keeps the acidity clean and citrusy without any of the sharpness that can sometimes overpower delicate herbs. Carrageenan is a thickener and stabilizer that sneaks into a surprising number of bottled condiments and sauces, so making this one from scratch means you know exactly what's in it. A short rest at room temperature is all it takes for the flavors to bloom and the herbs to soften into something truly special. Spoon it over grilled steak, roasted vegetables, or crusty bread and it will absolutely steal the show.
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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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