Celery Free Red Chimichurri
This vibrant sauce brings a bold, earthy twist to the classic Argentine condiment, swapping the usual red pepper base for finely grated cooked beet. The result is a deep ruby-colored chimichurri that's as stunning on the plate as it is on the palate. Fresh flat-leaf parsley and oregano bring that signature herby punch, while garlic, apple cider vinegar, and a hint of ground ginger layer in complexity that keeps you coming back for another dip. A slow pour of extra-virgin olive oil pulls everything together into a silky, cohesive sauce that clings beautifully to grilled meats, roasted vegetables, or crusty bread. For anyone navigating a celery-free lifestyle, this recipe is a natural fit — every ingredient is straightforward, and there's nothing hidden to second-guess. A short rest at room temperature is all it takes for the flavors to bloom and the herbs to soften into something truly special. Make a batch ahead of time and keep it on hand all week — it makes everything taste like it came off a live-fire grill.
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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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