Paleo No-Vinegar Chimichurri
Bright, herby, and punchy with just the right amount of heat, this chimichurri is the kind of sauce that makes everything it touches taste better. Traditional chimichurri often calls for vinegar, but this version swaps it out for fresh lemon juice — a simple shift that keeps things squarely in whole-food territory without sacrificing any of that signature tang. Every ingredient here is clean and straightforward: fresh parsley, oregano, garlic, olive oil, and a pinch of red pepper flakes doing exactly what they're supposed to do. The technique is refreshingly low-effort — just chop, stir, and let it rest for ten minutes while the flavors bloom together. That short rest is the secret; the herbs soften just enough to mellow the raw garlic and let the lemon really sing. Drizzle it over grilled steak, roasted vegetables, or anything that just came off the grill and needs a little life. Once you have a jar of this in the fridge, you'll find yourself reaching for it constantly.
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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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