Seed Oil Free No-Vinegar Chimichurri
Bright, herby, and punchy, this chimichurri is the kind of sauce that makes everything it touches taste like it came off a restaurant grill. Fresh flat-leaf parsley and oregano are chopped by hand until fine and fragrant, then brought together with garlic, lemon juice, a hit of red pepper flakes, and a generous pour of extra-virgin olive oil. That last ingredient is the key — olive oil is the only fat here, which means none of the refined vegetable or seed oils that sneak into so many store-bought condiments and even homemade recipes. Swapping vinegar for fresh lemon juice keeps the tang clean and bright without introducing any of the fermentation byproducts that can come with conventional versions. A short rest at room temperature is all it takes for the garlic to mellow and the herbs to soften into something truly cohesive. Spoon it over grilled steak, roasted chicken, or roasted vegetables and you'll wonder why you ever bought a bottled sauce.
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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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