Sesame Free No-Vinegar Chimichurri
Bright, herby, and punchy with garlic and a little heat, this chimichurri is the kind of sauce that makes everything on the plate taste more alive. Fresh flat-leaf parsley and oregano are chopped by hand until fine and fragrant, then brought together with lemon juice, olive oil, and a pinch of crushed red pepper for a condiment that's bold without being complicated. Because it skips vinegar entirely, the lemon juice does all the work of lifting the flavors — and it does it beautifully, with a cleaner, brighter finish. For anyone navigating sesame-free cooking, this recipe is naturally in the clear: every ingredient is straightforward, and there's no need to scrutinize labels or worry about hidden oils sneaking in. A quick ten-minute rest is all it takes for the herbs to soften and the flavors to 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 hard to stop there.
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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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