Legume Free Red Chimichurri
This vibrant sauce takes the classic Argentine condiment in a stunning new direction, with finely grated beet giving it a deep, jewel-toned color and an earthy sweetness that plays beautifully against the bright herbs and sharp apple cider vinegar. Fresh flat-leaf parsley and oregano form the aromatic backbone, while minced garlic and a touch of ground ginger add layers of warmth that keep every bite interesting. The olive oil is worked in slowly to bring everything together into a glossy, cohesive sauce that clings perfectly to whatever you're serving it with. Because it's built entirely from fresh produce, herbs, and pantry staples, there's nothing here to worry about on the legume front — no hidden bean-based fillers or soy-derived additives that can sneak into store-bought condiments. That resting period is genuinely important; give it at least 30 minutes and the flavors meld into something that tastes far more complex than the ingredient list suggests. Drizzle it over grilled steak, roasted vegetables, or crusty bread and watch it disappear fast.
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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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