Celery Free No-Vinegar Chimichurri
Bright, herby, and punchy, this chimichurri is the kind of sauce that makes everything it touches taste like it came off a restaurant grill. 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 overwhelming. The swap from vinegar to fresh lemon juice keeps the acidity clean and citrusy rather than sharp, which actually lets the herbs shine even more. Everything comes together in a single bowl with just a stir and a short rest — no blender, no fuss, no hidden ingredients to second-guess. Since celery and celery seed can sneak into spice blends and store-bought sauces more often than you'd expect, making chimichurri from scratch like this puts you fully in control of what's going into the bowl. Drizzle it over grilled steak, roasted vegetables, or crusty bread and it's genuinely hard to stop.
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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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