Legume 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 it touches taste better. Fresh flat-leaf parsley and oregano are chopped by hand until fine and uniform, then brought together with garlic, lemon juice, and a hit of crushed red pepper for a condiment that's bold without being overwhelming. Lemon juice steps in where vinegar typically lives, giving the sauce its signature tang while keeping the flavor clean and fresh. Every single ingredient here is naturally free of legumes — no hidden bean oils, no soy-based emulsifiers, just honest pantry staples and good olive oil. A short rest at room temperature is all it takes for the herbs to soften and the flavors to bloom into something that tastes like it took far more effort than it did. Spoon it over grilled steak, roasted vegetables, or crusty bread and watch it disappear fast.
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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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