Peanut Free No-Vinegar Chimichurri
Bright, herby, and punchy, this chimichurri swaps the usual vinegar for fresh lemon juice, giving it a cleaner, more vibrant acidity that lets the parsley and oregano really shine. Everything comes together by hand — no blender, no special equipment — just a good knife, a bowl, and a few minutes of chopping. The garlic and crushed red pepper flakes add just enough heat and depth to make this sauce feel bold without being overwhelming. 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 came from a proper Argentine kitchen. It's the kind of condiment that makes grilled meats, roasted vegetables, or even a simple piece of crusty bread feel like a real occasion. Every ingredient here is naturally free from peanuts and tree nuts, so there's no label-scanning or substitution stress — just pure, clean flavor from start to finish.
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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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