Coconut 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. Fresh flat-leaf parsley and oregano are chopped by hand until fine and uniform, then brought together with minced garlic, crushed red pepper flakes, lemon juice, and good olive oil — no shortcuts, no mystery ingredients. The lemon does the heavy lifting here in place of vinegar, giving the sauce its signature tang while keeping the ingredient list clean and completely free of any coconut-derived additives that can sneak into bottled condiments. A short rest at room temperature is all it takes for the herbs to soften and the flavors to bloom into something genuinely restaurant-worthy. Spoon it over grilled steak, roasted vegetables, or crusty bread and it disappears fast — you may want to double the batch.
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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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