Gut Friendly No-Vinegar Chimichurri
Classic chimichurri gets its tang from vinegar, but for anyone managing digestive sensitivities, that sharp acidity can be a real problem. This version swaps it out entirely, using fresh lemon juice instead to deliver brightness without the fermented bite that can irritate a sensitive gut. The result is a vibrant, herbaceous sauce built on flat-leaf parsley, fresh oregano, garlic, and good olive oil — everything you want from chimichurri, nothing you don't. A short rest at room temperature is all it takes for the herbs to soften and the flavors to bloom into something genuinely craveable. Spoon it over grilled chicken, roasted vegetables, or steak and it instantly elevates the whole plate. It comes together in minutes with nothing but a knife and a bowl, so there's no reason not to make a batch whenever the mood strikes.
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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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