Brazil Nut Free Red Chimichurri
This vibrant sauce takes the classic Argentinian condiment in a stunning new direction, with finely grated beet giving it a deep, jewel-toned color that looks almost too beautiful to eat. Fresh flat-leaf parsley and oregano bring the herby backbone you expect from chimichurri, while apple cider vinegar and a touch of ground ginger add a bright, slightly unexpected warmth. The olive oil is whisked in slowly to bring everything together into a silky, cohesive sauce that clings beautifully to whatever you drizzle it over. That optional squeeze of lemon juice at the end is worth doing — it lifts the whole thing and makes the flavors pop. Letting it rest for at least 30 minutes before serving is the move that separates a good chimichurri from a great one, giving the herbs time to soften and the flavors time to meld into something deeply savory and complex. Every ingredient here is straightforward and easy to source, with zero concern about hidden tree nuts or cross-contamination from specialty items. Spoon 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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