Turmeric 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 fine by hand, then brought together with lemon juice, olive oil, and a pinch of red pepper flakes for a condiment that's bold without being complicated. The lemon does the heavy lifting here — it adds that sharp, tangy lift that traditional chimichurri usually gets from vinegar, making this version just as vibrant while keeping the ingredient list clean and simple. Avoiding turmeric in sauces and condiments can be trickier than it sounds since the spice sneaks into plenty of store-bought blends and marinades, but every single ingredient here is straightforward and easy to verify. A short rest at room temperature is all it takes for the garlic and herbs to mellow into each other and the flavors to really bloom. Spoon it over grilled steak, roasted vegetables, or crusty bread and it disappears fast — you may want to double the batch.
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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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