Lactose Free No-Vinegar Chimichurri
Bright, herby, and punchy with garlic and a little 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, then brought together with lemon juice, olive oil, and crushed red pepper for a condiment that's bold without being complicated. Swapping lemon juice for vinegar gives it a rounder, slightly softer acidity that still cuts through rich grilled meats beautifully. Every single ingredient here is naturally free of dairy, so there's no need to scan labels or worry about hidden milk derivatives sneaking in. A short rest at room temperature is all it takes for the garlic and herbs to mellow into something that tastes like it's been sitting in a Buenos Aires kitchen all afternoon. Drizzle it over steak, roasted vegetables, or grilled chicken — honestly, it's hard to find something it doesn't improve.
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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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