Mushroom Free Red Chimichurri
Bright, herby, and just a little unexpected, this vibrant sauce takes the classic Argentine condiment in a bold new direction. Finely grated cooked beet gives it that deep red hue and a subtle earthiness that pairs beautifully with the sharp bite of apple cider vinegar and the freshness of flat-leaf parsley and oregano. A touch of ground ginger adds quiet warmth that lingers in the background without overpowering the herbs. The olive oil gets whisked in slowly to bring everything together into a glossy, cohesive sauce that clings perfectly to whatever you drizzle it over. Every single ingredient here is straightforward and plant-based, so there's no need to scan labels or worry about hidden fungi sneaking into your condiments. Letting it rest for at least 30 minutes before serving is the move — the flavors meld and the herbs soften into something that tastes like it took far more effort than it did. 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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