Shellfish Free No-Vinegar Chimichurri
Bright, herby, and punchy with just the right kick of 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 garlic, lemon juice, and a hit of crushed red pepper for a condiment that's bold without being overpowering. Lemon juice steps in where vinegar usually lives, giving the sauce its signature tang while keeping the flavor clean and a little more rounded. The whole thing comes together in one bowl with no cooking required — just a quick rest at room temperature to let the herbs soften and the garlic mellow into the olive oil. It's naturally free of any seafood or shellfish concerns since every ingredient here is a straightforward pantry or produce staple. 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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