Honey 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 lemon juice, crushed red pepper, and a generous pour of extra-virgin olive oil for a condiment that's bold without being complicated. Because lemon juice stands in for vinegar here, the acidity is softer and more rounded — a small swap that makes a big difference in the final flavor. Many store-bought chimichurris and even homemade versions sneak in sweeteners to balance sharpness, but this one relies entirely on fresh herbs and good olive oil to do the work. A short rest at room temperature is all it needs to go from a bowl of chopped ingredients to a deeply fragrant, cohesive sauce. Spoon it over grilled steak, roasted vegetables, or crusty bread and it will absolutely steal the show.
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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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