AIP Friendly Red Chimichurri
Chimichurri is one of those sauces that makes everything it touches taste more alive — and this version gets its gorgeous ruby hue from finely grated cooked beet instead of the usual dried chili flakes, which puts it firmly in protocol-friendly territory. Fresh flat-leaf parsley and oregano form the herbaceous backbone, while minced garlic, apple cider vinegar, and a whisper of ground ginger layer in brightness and warmth without any nightshades in sight. The olive oil is streamed in slowly and stirred until the whole thing comes together into a glossy, cohesive sauce that looks like it belongs on a restaurant table. That 30-minute rest at room temperature is the secret step — it gives the herbs time to soften and the flavors to meld into something far greater than the sum of its parts. Drizzle it over grilled meat, roasted vegetables, or anything that needs a punchy, herby lift. It makes eight servings, so it's just as practical for a weeknight dinner as it is for feeding a crowd.
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Learn more →Ingredients
8 servings
- 1 cup fresh flat-leaf parsley, finely chopped
- 2 tbsp fresh oregano leaves, finely chopped
- 3 cloves garlic, minced
- 2 tbsp cooked beet, finely grated
- 3 tbsp apple cider vinegar
- ½ cup extra-virgin olive oil
- ½ tsp fine sea salt
- ¼ tsp ground ginger
- 1 tbsp fresh lemon juice (optional)
Instructions
- 1
Combine the parsley, oregano, garlic, and grated beet in a small mixing bowl and stir together until evenly mixed.
- 2
Add the apple cider vinegar, salt, and ground ginger to the herb mixture and stir to combine.
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