Chestnut Free Red Chimichurri
Bright, herby, and just a little earthy, this red chimichurri is the kind of sauce that makes everything on the plate taste more alive. The deep ruby color comes from finely grated cooked beet, which adds 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 bold without being overpowering. Because it's built entirely from fresh herbs, vegetables, and pantry staples, there's no need to scan labels or worry about hidden nut-based fillers that sometimes sneak into store-bought condiments and sauces. Letting it rest for at least 30 minutes before serving is the move — the herbs soften, the oil absorbs all that garlicky, tangy goodness, and the whole thing transforms into something far greater than the sum of its parts. 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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