Eggless Red Chimichurri
This vibrant sauce is a fresh, herby condiment that earns its striking color from a surprising source — finely grated cooked beet stirred right into the mix. The result is a deep ruby-red chimichurri that looks dramatic on the plate and tastes just as bold, with bright parsley, earthy oregano, punchy garlic, and a tangy hit of apple cider vinegar. A slow pour of extra-virgin olive oil brings everything together into a silky, cohesive sauce that clings beautifully to grilled meats, roasted vegetables, or crusty bread. The optional squeeze of lemon juice adds another layer of brightness if you want to dial up the acidity even further. Every single ingredient here is naturally plant-based and egg-free, so there's nothing to swap or second-guess — just straightforward, whole-food cooking. The most important step is letting it rest before serving, giving the herbs time to soften and the flavors to fully meld into something that tastes far more complex than the simple prep would suggest. Make a batch ahead of time and keep it on hand all week — it makes everything taste better.
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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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