Cashew Free Red Chimichurri
Bright, herby, and just a little earthy, this vibrant sauce takes the classic Argentine condiment in a stunning new direction. Finely grated cooked beet gives it that deep red hue and a subtle sweetness that plays beautifully against the sharp apple cider vinegar and fresh parsley. Garlic, oregano, and a hint of ground ginger round out the flavor in a way that feels both familiar and unexpected. The technique is simple — just chop, stir, and let the olive oil come together in a slow stream for a sauce that's silky and cohesive. Letting it rest before serving is the real secret, giving the herbs time to soften and the flavors to fully bloom. It's naturally free from nuts of any kind, built entirely from fresh produce, pantry staples, and good olive oil — no specialty substitutes needed. 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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