Carrageenan Free Red Chimichurri
This vibrant sauce brings together fresh parsley, oregano, and garlic with a secret ingredient that sets it apart from the classic green version — finely grated cooked beet, which gives it a deep, jewel-toned color and an earthy sweetness that's genuinely stunning on the plate. Apple cider vinegar and a slow pour of extra-virgin olive oil bring everything into a cohesive, glossy sauce that clings beautifully to whatever you drizzle it over. A touch of ground ginger adds a subtle warmth that you might not expect but absolutely won't want to leave out. Because this is made entirely from whole, fresh ingredients whisked together in a single bowl, there's no need to scrutinize labels for hidden additives or thickeners — it's naturally free of the stabilizers that sneak into so many store-bought condiments and jarred sauces. That resting period is key: letting the chimichurri sit for at least 30 minutes allows the herbs to soften and the flavors to deepen into something far more complex than the sum of its parts. 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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