Pork 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. Fresh flat-leaf parsley and oregano are chopped by hand until fine and fragrant, then brought together with lemon juice, crushed red pepper, and a generous pour of extra-virgin olive oil. Swapping traditional vinegar for fresh lemon juice keeps the acidity clean and citrusy without any sharpness that can overpower delicate dishes. The whole thing comes together in one bowl with nothing more than a knife and a whisk — no cooking required. A short rest at room temperature is all it takes for the garlic and herbs to bloom into something that smells absolutely incredible. Spoon it over grilled steak, roasted vegetables, or crusty bread and it instantly elevates the plate. Every ingredient here is straightforward and plant-based, so there's zero guesswork about what's in it.
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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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