Pecan Free No-Vinegar Chimichurri
Bright, herby, and punchy with fresh lemon, this chimichurri is the kind of sauce that makes everything on the plate taste more alive. Flat-leaf parsley and fresh oregano are chopped fine by hand, then stirred together with garlic, red pepper flakes, and a generous squeeze of lemon juice — no vinegar needed, and honestly, you won't miss it. The lemon keeps things vibrant and a little lighter, letting the herbs really shine through. Every ingredient here is straightforward and whole, so there's zero concern about hidden tree nuts sneaking in through a bottled sauce or a pre-made blend. A short rest at room temperature is all it takes for the garlic to mellow and the flavors to knit together into something that tastes like it took way more effort than it did. 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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