Lupin 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 and fragrant, then brought together with minced garlic, crushed red pepper, lemon juice, and good olive oil — nothing more, nothing less. The swap from traditional vinegar to fresh lemon juice keeps the acidity clean and citrusy without changing the bold, grassy character the sauce is known for. Because every ingredient here is a whole, single-origin food, there's no need to scan labels or second-guess what's hiding in a bottle. It comes together in one bowl with just a knife and a whisk, and a short rest at room temperature is all it needs to go from combined to genuinely craveable. Spoon it over grilled steak, roasted vegetables, or crusty bread and it instantly feels like a proper meal.
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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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