Chimichurri Sauce: a bright green herb sauce that wakes up any plate

A good herb sauce can turn a plain piece of meat into something you look forward to. This chimichurri is all fresh parsley and oregano, sharpened with garlic and red wine vinegar, loosened with good olive oil. It is no-cook and takes only minutes, and it keeps a few days in the fridge. As you move toward remission, small touches like this - a spoonful of something fresh and vivid - keep simple meals from feeling like a chore.

Parsley is a source of vitamin K and vitamin C, and the whole sauce leans on olive oil, which carries heart-friendly monounsaturated fats. The garlic and oregano add aromatic depth. To keep this within AIP, the red pepper flakes and black pepper from the original are left out, and the sauce loses none of its life for it - the herbs and vinegar carry plenty.

Spoon it over grilled beef, roasted chicken, or a plate of vegetables, and let the color do its own quiet work. There is a small joy in a sauce this green, made by hand in a few minutes.

Ingredients

• 2 garlic cloves, unpeeled
• 1/2 cup chopped fresh parsley
• 2 tablespoons chopped fresh oregano
• 2 scallions, chopped
• 1/4 cup red wine vinegar
• 1/2 cup olive oil
• Sea salt, to taste

Method

1. Toast the unpeeled garlic cloves in a dry small skillet over medium heat, turning now and then, until the skins are spotted and the cloves soften slightly. Let them cool, then slip off the skins.

1. Put the toasted garlic, parsley, oregano, and scallions into a food processor and pulse to a coarse chop. If you prefer to work by hand, finely chop everything and stir it together in a bowl.

1. Add the red wine vinegar and pulse, or stir, to combine.

1. With the processor running, drizzle in the olive oil slowly so the sauce comes together and thickens a little. By hand, whisk the oil in gradually.

1. Season with sea salt to taste. The red pepper flakes and black pepper from the original are omitted to keep this AIP-friendly. Let the sauce sit a few minutes for the flavors to meld before serving.

No appliance variation needed

This is a fresh, no-cook sauce, so no Instant Pot or air fryer variation applies. A food processor makes quick work of it, and a knife and bowl do the job just as well by hand.

*Adapted from gutsybynature.com*

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*Provenance: method rebuilt in ARM's own words from gutsybynature.com's Chimichurri Sauce. Source file: /Users/Christopher/Documents/Claude/01-Projects/ARM/aip-source-archives/gutsybynature/chimichurri-sauce.md. Ingredient list and quantities used as factual reference. Swaps and omits: red pepper flakes omitted as a nightshade and black pepper omitted as a seed-spice, both per AIP and the source's own AIP note; not substituted. Health framing written fresh; vitamin K, vitamin C, and monounsaturated fat claims hedged and flagged for verify against the research bank.*