Beef Free Red Chimichurri
Bright, herby, and just a little earthy, this chimichurri gets its gorgeous crimson hue from finely grated cooked beet — no artificial coloring, no shortcuts. Flat-leaf parsley and fresh oregano bring that classic punchy backbone, while apple cider vinegar and a whisper of ground ginger add a subtle warmth that sets this version apart from the standard green sauce. The olive oil is worked in slowly so everything emulsifies into a silky, cohesive condiment that clings beautifully to whatever you're serving it with. A short rest at room temperature is the secret step — it gives the herbs time to soften and the flavors time to fully bloom before the sauce ever hits the table. This is a completely plant-based sauce built entirely from fresh produce, pantry staples, and good olive oil, so there's nothing to second-guess about what's in it. Drizzle it over roasted vegetables, grilled fish, grain bowls, 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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