Nutmeg 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 stirred together with minced garlic, crushed red pepper flakes, lemon juice, and good olive oil — no blender required. The lemon stands in beautifully for vinegar, giving you that same acidic lift without changing the character of the sauce. A short rest at room temperature is all it takes for the herbs to soften and the flavors to bloom into something genuinely addictive. Warm spices like nutmeg have no place here — this is a clean, green, herb-forward condiment through and through, so there's nothing to second-guess in the ingredient list. 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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