Mustard Free Red Chimichurri
This vibrant sauce takes the classic Argentinian condiment in a stunning new direction, with finely grated beet giving it a deep, jewel-toned color that looks almost too beautiful to eat. Fresh flat-leaf parsley and oregano form the herby backbone, while garlic, apple cider vinegar, and a touch of ground ginger layer in brightness and warmth. The result is bold, earthy, and a little tangy — exactly the kind of sauce that makes grilled meats, roasted vegetables, or crusty bread taste like a serious occasion. Bottled condiments and spice blends are notorious for sneaking in mustard powder or mustard seed, so making your own sauce from scratch is the smartest move when you need to stay clear of it entirely. Every ingredient here is straightforward and easy to verify, giving you full control without sacrificing any flavor. A slow pour of good olive oil brings everything together into a glossy, cohesive sauce that clings beautifully to whatever you drizzle it over. Let it rest before serving — that short wait is what takes it from good to genuinely great.
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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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