Lactose Free Red Chimichurri
Bright, herby, and just a little earthy, this vibrant sauce brings a gorgeous deep-red hue to whatever it touches — all thanks to a small but mighty addition of grated beet. Classic chimichurri is already a naturally dairy-free condiment, so there's no swapping or substituting needed here; every ingredient on the list is clean and plant-based from the start. Flat-leaf parsley and fresh oregano form the aromatic backbone, while apple cider vinegar and a drizzle of extra-virgin olive oil pull everything into a silky, punchy sauce. The ground ginger adds a subtle warmth that sets this version apart from the standard green chimichurri you might be used to. A squeeze of lemon juice at the end brightens the whole thing and gives it that extra lift. Don't skip the 30-minute rest — that's when the magic happens and the flavors really come together into something that tastes like it took far more effort than it did. Spoon it over grilled meats, roasted vegetables, or crusty bread and watch it disappear fast.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!