Honey Free Red Chimichurri
This vibrant, herb-forward sauce gets its striking crimson hue from finely grated cooked beet — a clever twist on the classic Argentine condiment that makes it as beautiful as it is bold. Fresh flat-leaf parsley and oregano form the aromatic backbone, while garlic, apple cider vinegar, and a touch of ground ginger layer in brightness and warmth. The olive oil is whisked in slowly to bring everything together into a silky, cohesive sauce that clings perfectly to whatever it touches. Many bottled chimichurris and marinades sneak in sweeteners, but every ingredient here is completely savory — no added sugars of any kind. That resting period is key: giving the herbs and aromatics at least 30 minutes to meld transforms the sauce from sharp and raw to something deeply fragrant and complex. Spoon it over grilled steak, roasted vegetables, or crusty bread, and it delivers a punch of flavor that feels anything but simple.
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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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