Lupin Free Red Chimichurri
This vibrant sauce brings a gorgeous ruby hue to the table, thanks to finely grated beet folded right into the herb base alongside fresh parsley and oregano. The result is earthy, bright, and a little tangy — everything you want drizzled over grilled meats, roasted vegetables, or crusty bread. Apple cider vinegar and a slow pour of extra-virgin olive oil give it that classic chimichurri body, while ground ginger adds a subtle warmth that makes this version feel genuinely distinctive. A squeeze of lemon juice at the end lifts the whole thing and keeps the flavors lively. Because it's built entirely from fresh herbs, pantry staples, and whole vegetables, there's nothing hidden to worry about — no legume-derived fillers or flour-based thickeners that sometimes sneak into store-bought condiments. Letting it rest for at least 30 minutes before serving is the one step you really shouldn't skip, since that's when the garlic mellows and everything comes together into something truly special.
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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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