MSG Free No-Vinegar Chimichurri
Bright, herby, and punchy, this chimichurri is the kind of sauce that makes everything it touches taste more alive. Fresh flat-leaf parsley and oregano are chopped by hand until fine and fragrant, then brought together with minced garlic, a hit of red pepper flakes, and a generous squeeze of lemon juice. The lemon does all the heavy lifting here — it delivers that sharp, tangy lift you'd normally expect from vinegar, keeping the sauce completely clean and free from any additives or flavor enhancers that sneak into bottled condiments. Extra-virgin olive oil ties it all together into something glossy, vibrant, and deeply satisfying. Because every single ingredient is whole and unprocessed, there's no guesswork about what's in the bowl. A short rest at room temperature is all it takes for the garlic and herbs to bloom and the flavors to meld into something that tastes like it took far more effort than it did. Spoon it over grilled meat, roasted vegetables, or crusty bread and watch it disappear.
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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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