Macadamia Free Red Chimichurri
Bright, herby, and just a little unexpected, this chimichurri gets its gorgeous ruby hue from finely grated cooked beet rather than the dried chiles you might find in a more traditional red version. The result is earthy and vivid, with fresh parsley and oregano doing the heavy lifting on flavor while apple cider vinegar brings that signature tangy punch. Garlic and ground ginger add warmth and depth, and a splash of lemon juice at the end lifts everything into something truly craveable. Every ingredient here is straightforward and plant-based, so there's zero concern about hidden nuts or cross-contact from processed sauces or store-bought condiments. The technique is simple — just chop, whisk, and wait — but that 30-minute rest is where the magic happens, letting the herbs soften and the flavors knit together into a cohesive, glossy sauce. Spoon 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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