High Fructose Corn Syrup Free No-Vinegar Chimichurri
Bright, herby, and punchy with just the right amount of heat, this chimichurri is the kind of sauce that makes everything on the plate taste more alive. Fresh flat-leaf parsley and oregano are chopped by hand until fine and fragrant, then brought together with garlic, lemon juice, and a hit of crushed red pepper for a condiment that's bold without being overwhelming. The swap from vinegar to fresh lemon juice is the real move here — it delivers that same acidic lift while keeping the ingredient list completely clean and free from any sweetened or processed additives. So many bottled sauces and even some store-bought chimichurris sneak in high fructose corn syrup or other sweeteners, but every single ingredient in this version is exactly what it says it is. A short rest at room temperature is all it takes for the olive oil to absorb the garlic and herbs into something that smells absolutely incredible. Spoon it over grilled steak, roasted vegetables, or crusty bread and you'll wonder why you ever reached for a bottle.
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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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