Paraben Free No-Vinegar Chimichurri
Bright, herby, and punchy with just the right kick of heat, this chimichurri is the kind of sauce that makes everything it touches taste better. Traditional recipes often call for vinegar as the acidic backbone, but vinegar can be a hidden source of parabens and synthetic preservatives — swapping in fresh lemon juice keeps things clean without sacrificing any of that signature tang. Flat-leaf parsley and fresh oregano are chopped by hand until fine and fragrant, then brought together with garlic, red pepper flakes, and good extra-virgin olive oil for a sauce that's entirely whole-ingredient from start to finish. That short resting period is doing real work here — just ten minutes at room temperature lets the herbs soften and the flavors meld into something that tastes like it took much longer to make. Spoon it over grilled steak, roasted vegetables, or crusty bread and it's genuinely hard to stop. Knowing exactly what went into the bowl — no additives, no mystery preservatives — makes it taste even better.
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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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