Mushroom Free 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. Flat-leaf parsley and fresh oregano are chopped fine by hand, then brought together with lemon juice, olive oil, and a pinch of red pepper flakes for a condiment that's bold without being overwhelming. Swapping lemon juice for vinegar keeps the acidity clean and citrusy — a small change that makes a noticeable difference in the final flavor. Everything here is straightforward produce and pantry staples, so there's no need to scan labels or worry about hidden ingredients sneaking in. 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 took far more effort than it did. Spoon it over grilled steak, roasted vegetables, or crusty bread and it's hard to stop at just one drizzle.
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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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