Eggless No-Vinegar Chimichurri
Bright, herby, and punchy with garlic and a little heat, this chimichurri is the kind of sauce that makes everything on the plate taste better. Fresh flat-leaf parsley and oregano are chopped by hand until fine and fragrant, then brought together with lemon juice, olive oil, and a pinch of crushed red pepper for a vibrant green condiment that's completely plant-based by nature. Because chimichurri is traditionally built on herbs and oil, there's nothing to swap or substitute here — it's naturally free of eggs and dairy without any compromise to flavor or texture. The lemon juice steps in where vinegar usually goes, giving the sauce a cleaner, slightly softer brightness that works beautifully over grilled meats, roasted vegetables, or crusty bread. A short rest at room temperature is all it takes for the garlic to mellow and the herbs to soak up the oil, so the flavors hit their peak right when you're ready to eat. Keep a jar of this in the fridge and you'll find yourself reaching for it all week long.
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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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