Black Pepper Free Red Chimichurri
This vibrant sauce brings together fresh parsley, oregano, and garlic in a way that feels both classic and completely unexpected. The secret to its deep, jewel-toned color is finely grated cooked beet, which adds an earthy sweetness that plays beautifully against the brightness of apple cider vinegar and olive oil. A touch of ground ginger gives it a gentle warmth that rounds out the whole sauce without any heat from black pepper — making it a genuinely flavorful option for anyone who needs to avoid that spice entirely. So many condiments and marinades sneak pepper in without a second thought, but every ingredient here is intentional and easy to verify. The resting time is key — letting the chimichurri sit for at least 30 minutes allows the herbs to soften and the flavors to come together into something that tastes far more complex than the simple steps suggest. Drizzle it over grilled meats, 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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