MSG Free Red Chimichurri
Chimichurri is one of those sauces that makes everything it touches taste like a celebration, and this ruby-hued version takes the classic to a whole new level. The secret to that deep, jewel-toned color is finely grated cooked beet, which adds an earthy sweetness that plays beautifully against the bright parsley, oregano, and apple cider vinegar. Every single ingredient here is whole and unprocessed, so you never have to squint at a label wondering what's hiding in the fine print. That matters more than people realize with condiments and sauces, where flavor enhancers tend to sneak in under a dozen different names. The technique is simple — chop, stir, drizzle in the olive oil, and then let it rest so the herbs soften and the flavors knit together into something genuinely special. A splash of fresh lemon juice at the end is optional but highly recommended for an extra lift. Spoon it over grilled steak, roasted vegetables, or crusty bread and watch it disappear.
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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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