Gelatin Free Red Chimichurri
This vibrant, herb-forward sauce is a showstopper — deep green flecked with the earthy crimson of finely grated beet, it looks as bold as it tastes. Fresh flat-leaf parsley and oregano form the aromatic backbone, while apple cider vinegar and a generous pour of extra-virgin olive oil bring everything into that bright, tangy balance chimichurri is famous for. The grated beet is the real twist here, adding a subtle sweetness and that gorgeous color without overpowering the herbs. Many condiments and sauces sneak in unexpected additives, but every single ingredient in this one is a whole food you can see and name. A short rest at room temperature is all it takes for the flavors to meld into something that tastes like it came from a serious kitchen. Spoon it over grilled steak, roasted vegetables, or crusty bread — honestly, it improves almost everything it touches.
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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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