Wheat 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 by hand until fine and fragrant, then brought together with lemon juice, olive oil, and a pinch of red pepper flakes for a condiment that's bold without being overwhelming. Swapping traditional vinegar for fresh lemon juice keeps the acidity clean and citrusy — a small change that makes a noticeable difference in the final flavor. Every single ingredient here is naturally free of wheat, so there's no label-scanning or substitution gymnastics required. 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 came from a proper Argentine kitchen. Spoon it over grilled steak, roasted vegetables, or crusty bread, and it will absolutely steal the show.
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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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