Tree Nut Free No-Vinegar Chimichurri
Bright, herby, and punchy with a citrus kick, this chimichurri swaps the usual vinegar for fresh lemon juice, giving it a cleaner, more vibrant tang that pairs beautifully with grilled meats, roasted vegetables, or crusty bread. The base is nothing but fresh flat-leaf parsley, oregano, garlic, red pepper flakes, olive oil, and a squeeze of lemon — every single ingredient is naturally free from tree nuts, so there's no label-scanning required. That simplicity is exactly what makes it so satisfying to put together. A quick chop by hand keeps the texture rustic and lively rather than turning into a blended paste, and just ten minutes of resting time lets the garlic and herbs mellow into something genuinely special. It's the kind of sauce that makes everything on the plate taste more intentional, and once you have a jar of it in the fridge, you'll find yourself reaching for it constantly.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!