Almond Free Red Chimichurri
Bright, herby, and just a little unexpected, this chimichurri gets its gorgeous ruby hue from finely grated cooked beet rather than any artificial coloring or hard-to-source ingredient. Flat-leaf parsley and fresh oregano bring the classic backbone, while apple cider vinegar and a whisper of ground ginger add a tangy, lightly warming edge that sets it apart from the standard version. The olive oil is worked in slowly to bring everything together into a silky, cohesive sauce that clings beautifully to whatever you spoon it over. Every single ingredient here is naturally free from tree nuts, so there's no label-scanning or substitution stress involved — just straightforward, whole-food cooking. That 30-minute rest at room temperature is the secret step that makes the herbs soften and the flavors deepen into something that tastes like it took far more effort than it did. Drizzle it over grilled steak, roasted vegetables, or crusty bread and watch it disappear fast.
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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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