Dairy Free No-Vinegar Chimichurri
Bright, herby, and punchy with just the right amount of heat, this chimichurri is the kind of sauce that makes everything on the plate taste more alive. 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. Swapping traditional vinegar for fresh lemon juice gives it a cleaner, slightly softer acidity that lets the herbs really shine. Since every ingredient here is naturally plant-based — olive oil, fresh herbs, citrus, garlic — there's nothing to swap or second-guess, making it effortlessly free of dairy without any compromise in flavor or richness. A short rest at room temperature is all it takes for the garlic to mellow and the flavors to meld into something that tastes like it came from a proper Argentine kitchen. Spoon it over grilled meats, 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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