Citric Acid Free No-Vinegar Chimichurri
Chimichurri is one of those sauces that makes everything taste like it came off a restaurant grill, and this version delivers all that herby, garlicky punch without a drop of vinegar. For anyone navigating a sensitivity to citric acid, traditional chimichurri recipes can be a minefield — most rely on vinegar, which is a common culprit. Here, fresh lemon juice steps in as the bright, acidic backbone, and since lemon is a whole food rather than a processed additive, it tends to sit much better for people avoiding manufactured citric acid. The combination of flat-leaf parsley, fresh oregano, garlic, and red pepper flakes creates a sauce that's deeply aromatic and just a little spicy. A short rest at room temperature is all it takes for the flavors to meld into something that tastes like it's been marinating for hours. Spoon it over grilled meat, roasted vegetables, or crusty bread and you'll wonder why you ever reached for a bottled sauce.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!