Macadamia Free No-Vinegar Chimichurri
Bright, herby, and punchy with a citrus edge, this chimichurri is the kind of sauce that makes everything on the plate taste more alive. Fresh flat-leaf parsley and oregano get finely chopped by hand, then brought together with garlic, lemon juice, a hit of red pepper flakes, and good olive oil — no shortcuts, no mystery ingredients. Swapping lemon juice for vinegar gives it a cleaner, rounder acidity that feels a little lighter without losing any of that signature chimichurri boldness. Every single ingredient here is straightforward and easy to verify, which means no scanning labels for hidden nut-based oils or additives you weren't expecting. A short rest at room temperature is all it takes for the herbs to soften and the flavors to meld into something that tastes like it came from a proper Argentine kitchen. 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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