Mustard 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. Fresh flat-leaf parsley and oregano are chopped by hand until fine and fragrant, then brought together with lemon juice, olive oil, and a pinch of crushed red pepper for a condiment that's bold without being complicated. Because the tang here comes entirely from fresh lemon juice rather than vinegar, it's a genuinely safe option for anyone navigating mustard-free eating — bottled vinegars and condiments are common culprits for hidden mustard, and this recipe sidesteps all of that with clean, whole ingredients. A short rest at room temperature is all it takes for the garlic to mellow and the herbs to soften into something that tastes like it's been marinating for hours. Spoon it over grilled steak, roasted chicken, or charred vegetables and it instantly elevates the whole plate. It also keeps beautifully, so making a generous batch means you've got a flavor-packed sauce ready to go whenever you need it.
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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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