Hazelnut Free No-Vinegar Chimichurri
Bright, herby, and punchy, this chimichurri is the kind of sauce that makes everything it touches taste like it came off a restaurant grill. Flat-leaf parsley and fresh oregano are chopped fine by hand, then stirred together with garlic, red pepper flakes, and a generous squeeze of lemon juice — no vinegar needed, just clean citrus heat. The olive oil pulls it all together into a glossy, vibrant condiment that clings beautifully to grilled meats, roasted vegetables, or crusty bread. Tree nut concerns can make store-bought sauces and marinades a minefield, but this one is built entirely from fresh herbs, pantry staples, and nothing more. Every ingredient is exactly what it says it is, which makes it as trustworthy as it is delicious. A short rest at room temperature is all it takes for the garlic to mellow and the flavors to bloom into something genuinely special.
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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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