Citrus Free Red Chimichurri
Chimichurri is one of those sauces that makes everything it touches taste better, and this ruby-red version is no exception. The gorgeous color comes from finely grated cooked beet, which adds an earthy sweetness that plays beautifully against the bright, herby punch of flat-leaf parsley and fresh oregano. Apple cider vinegar does the heavy lifting here in place of citrus, giving the sauce that essential tang without any lemon or lime — making it a genuinely safe choice for anyone navigating a citrus-free lifestyle. Ground ginger adds a subtle warmth that rounds out the whole thing in a way that feels intentional and a little unexpected. A slow pour of extra-virgin olive oil brings it all together into a glossy, cohesive sauce that clings perfectly to grilled meats, roasted vegetables, or crusty bread. The 30-minute rest before serving is worth every second — the herbs soften, the garlic mellows, and the flavors knit together into something that tastes like it took far more effort than it did. Keep a jar of this in the fridge and you'll find yourself reaching for it constantly.
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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)
Can be omittedlemon juice
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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