Cashew Free No-Vinegar Chimichurri
Bright, herby, and punchy with just the right amount of heat, 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 a hit of crushed red pepper for a condiment that's bold without being overpowering. Lemon juice steps in where vinegar usually goes, giving the sauce a cleaner, slightly softer tang that still cuts beautifully through grilled meats or roasted vegetables. Every single ingredient here is naturally free from tree nuts, so there's no label-scanning or substitution stress — just straightforward, vibrant cooking. A short rest at room temperature is all it takes for the flavors to bloom and the herbs to soften into something truly special. Drizzle it over steak, spoon it onto grilled chicken, or use it as a dipping sauce for crusty bread — it's endlessly versatile and comes together in minutes.
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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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