Cinnamon Free Red Chimichurri
Chimichurri is one of those sauces that makes everything it touches taste more alive, and this red version brings a gorgeous, jewel-toned twist to the classic. The color comes from finely grated cooked beet, which blends seamlessly into the herbs and adds a subtle earthiness without overpowering the bright, garlicky backbone you expect from a great chimichurri. Fresh flat-leaf parsley and oregano do the heavy lifting on flavor, while apple cider vinegar and a touch of ground ginger give it a lively, slightly warming edge that keeps things interesting. Many store-bought herb sauces and spice blends sneak in warming spices like cinnamon as a filler or flavor booster, so making this from scratch means you stay in full control of every ingredient. The slow pour of extra-virgin olive oil brings it all together into a silky, cohesive sauce that clings beautifully to whatever you're serving. That 30-minute rest at room temperature is worth every second — the herbs soften, the garlic mellows, and the whole thing deepens into something truly special. Drizzle 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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