Low Iodine 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. Traditional chimichurri often calls for vinegar, but vinegar can be a sneaky source of concern for anyone following a low-iodine protocol — swapping it out for fresh lemon juice keeps all that acidity and brightness without the worry. Every ingredient here is straightforward and easy to verify: fresh parsley, oregano, garlic, red pepper flakes, olive oil, lemon juice, salt, and black pepper. Nothing processed, nothing hidden, nothing that requires a label check. The short resting period before serving is worth every minute — the herbs soften just enough to let the garlic and lemon meld into something that tastes far more complex than the ingredient list suggests. Drizzle it over grilled chicken, roasted vegetables, or use it as a marinade and watch it disappear fast.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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 saltChef's tipFine sea salt and table salt measure the same - no conversion needed.
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!