Cinnamon 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. Flat-leaf parsley and fresh oregano get finely chopped by hand, then stirred together with minced garlic, crushed red pepper flakes, lemon juice, and good olive oil for a result that's vibrant and deeply aromatic. The lemon does all the heavy lifting here — it brings the acidity and brightness that makes chimichurri sing, without any need for vinegar. That swap is a natural fit for anyone avoiding warm spice blends, since traditional condiments and marinades can sometimes sneak in unexpected ingredients. Everything in this recipe is straightforward and easy to verify, which means you can make it with total confidence. A short rest at room temperature is all it takes for the herbs to soften and the flavors to meld into something that tastes like it came from a serious kitchen. Spoon it over grilled steak, roasted vegetables, or crusty bread — honestly, it's hard to go wrong.
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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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