Gluten Free Red Chimichurri
This vibrant sauce brings a stunning twist to the classic Argentinian condiment, swapping the usual green for a deep, jewel-toned red thanks to finely grated cooked beet. The result is earthy, herby, and bright all at once — parsley and oregano carry that familiar chimichurri punch while the beet adds subtle sweetness and a color that stops people in their tracks. Apple cider vinegar and a slow pour of extra-virgin olive oil bring everything together into a silky, cohesive sauce that clings beautifully to whatever you drizzle it over. A pinch of ground ginger adds just enough warmth to make this version feel genuinely unique rather than a simple variation. Every single ingredient here is naturally free from gluten, so there's no label-checking or substitution stress — just fresh herbs, good oil, and a handful of pantry staples. Let it rest for at least 30 minutes before serving and the flavors deepen considerably, making patience the only real technique required. Spoon it over grilled steak, roasted vegetables, or even a simple grain bowl and watch it become the most-requested thing on the table.
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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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