Hazelnut Free Red Chimichurri
Bright, herby, and just a little earthy, this red chimichurri is the kind of sauce that makes everything on the plate taste more alive. The deep crimson color comes from finely grated cooked beet, which adds a subtle sweetness that plays beautifully against the sharp apple cider vinegar and punchy raw garlic. Fresh flat-leaf parsley and oregano keep it grounded in classic chimichurri territory, while a whisper of ground ginger gives it a quiet warmth you won't quite be able to place. Every ingredient here is whole, simple, and easy to verify — no blended sauces, no mystery seasonings, and absolutely nothing to worry about when it comes to tree nut cross-contact. Drizzle it over grilled steak, roasted vegetables, or crusty bread and let it rest for at least 30 minutes so the flavors can fully come together — that resting step is what takes it from good to genuinely great. It's the kind of condiment you'll want to keep in the fridge all week.
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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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