Ginger Free No-Vinegar Chimichurri
Bright, herby, and punchy, this chimichurri is the kind of sauce that makes everything on the plate taste more alive. Flat-leaf parsley and fresh oregano get finely chopped by hand, then brought together with garlic, a hit of red pepper flakes, and a generous squeeze of lemon juice — no vinegar needed. That lemon swap is what makes this version work so well for anyone avoiding the sharp acidity that traditional chimichurri usually carries, while still delivering that signature tang. Extra-virgin olive oil ties it all together into a glossy, vibrant condiment that clings beautifully to grilled meats, roasted vegetables, or crusty bread. A short rest at room temperature is all it takes for the garlic and herbs to mellow into something genuinely crave-worthy. It comes together in one bowl with no cooking required, which means less cleanup and more time enjoying the results.
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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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