Chestnut 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 complicated. Swapping lemon juice for vinegar gives it a cleaner, slightly softer acidity that still cuts through rich meats beautifully. The whole thing comes together in one bowl with no cooking required — just chop, stir, and let it rest for ten minutes while the flavors bloom. Since every ingredient here is a straightforward herb, spice, or pantry staple, there's no guesswork about what's actually in it, which is a genuine relief when you're navigating tree nut sensitivities at the dinner table. Drizzle it over grilled steak, roasted vegetables, or crusty bread and watch it disappear fast.
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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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