Emulsifier 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, then brought together with lemon juice, olive oil, and a pinch of crushed red pepper for a condiment that's bold without being complicated. Because the acidity here comes entirely from fresh lemon juice rather than vinegar, there's no need to hunt down specialty products or scrutinize labels for hidden emulsifying agents — every ingredient is exactly what it looks like. Many store-bought chimichurris and bottled herb sauces sneak in stabilizers or emulsifiers to extend shelf life, so making it from scratch is genuinely the cleanest route. A short rest at room temperature is all it takes for the garlic to mellow slightly and the flavors to bloom into something that tastes like it came from a proper Argentine kitchen. Spoon it over grilled steak, roasted vegetables, or crusty bread and you'll wonder why you ever reached for a jar.
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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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