Walnut Free No-Vinegar Chimichurri
Bright, herby, and punchy with fresh lemon, this chimichurri is the kind of sauce that makes everything on the plate taste more alive. Finely chopped flat-leaf parsley and oregano form the backbone, while garlic and a pinch of red pepper flakes add just enough heat to keep things interesting. Instead of the usual vinegar, fresh lemon juice brings the acidity — and it works beautifully, giving the sauce a cleaner, more vibrant lift. Every ingredient here is straightforward and whole, so there's no guesswork about what's hiding in the bottle. A short rest at room temperature is all it takes for the herbs to soften and the flavors to meld into something that tastes like it took far more effort than it did. 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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