Artificial Flavors Free Red Chimichurri
This vibrant sauce is built entirely from fresh herbs, raw garlic, grated beet, and pantry staples — nothing synthetic, nothing from a flavor lab. The beet is what gives it that deep, jewel-toned red color without any artificial dyes or additives, which is a genuine rarity for a sauce this visually striking. Parsley and oregano bring the grassy, herbal backbone you expect from a classic chimichurri, while apple cider vinegar and a splash of lemon juice add brightness that feels clean and sharp on the palate. Whisking the olive oil in slowly creates a beautifully cohesive sauce that clings to whatever you're drizzling it over — grilled steak, roasted vegetables, crusty bread, you name it. That 30-minute resting time is worth every second, letting the garlic mellow and the flavors knit together into something that tastes far more complex than the ingredient list suggests. Bottled chimichurri from the store often sneaks in natural and artificial flavor enhancers, so making it yourself this way means you know exactly what's in every spoonful.
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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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