Gluten 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 fine by hand, then brought together with minced garlic, crushed red pepper, lemon juice, and good olive oil — no blender required, just a knife and a bowl. The swap from vinegar to fresh lemon juice keeps things vibrant and clean without losing any of that signature tang chimichurri is known for. Since every ingredient here is naturally free from gluten, there's no label-reading stress or ingredient substitutions needed — it's just real food doing its thing. A short rest at room temperature is all it takes for the herbs to soften and the flavors to bloom into something genuinely crave-worthy. Spoon it over grilled steak, roasted vegetables, or anything that needs a little life, and you'll wonder why you ever bought a bottled sauce.
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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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