Artificial Food Coloring Free Red Chimichurri
That vivid crimson color is completely real — no dye, no food coloring, just finely grated cooked beet doing all the work. It's a brilliant trick that gives this chimichurri a striking, jewel-toned appearance while adding a subtle earthiness that plays beautifully against the bright herbs and sharp vinegar. Fresh flat-leaf parsley and oregano bring the classic Argentine backbone, while garlic, apple cider vinegar, and extra-virgin olive oil round everything out into a sauce that's bold, herby, and deeply satisfying. A pinch of ground ginger adds a quiet warmth that makes this version feel just a little unexpected in the best way. If you're used to scanning ingredient labels on store-bought sauces and condiments for synthetic dyes, this one is refreshingly straightforward — every single ingredient is exactly what it sounds like. A 30-minute rest before serving is the only patience required, and it makes a real difference as the flavors meld and the herbs soften into the oil. 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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