Nightshade Free Red Chimichurri
Traditional chimichurri gets its signature red color from dried chili flakes or fresh peppers — which are completely off the table for anyone avoiding nightshades. This version solves that beautifully by using finely grated cooked beet to deliver that deep, jewel-toned hue without a single pepper in sight. The result is a vibrant, herbaceous sauce built on fresh flat-leaf parsley, oregano, and garlic, all brought together with apple cider vinegar and a generous pour of extra-virgin olive oil. A touch of ground ginger adds just enough warmth to replace what the peppers would have contributed, keeping the flavor bold and layered. Whisking the oil in slowly gives the sauce a cohesive, almost silky texture that clings to grilled meats, roasted vegetables, or crusty bread. That 30-minute rest is worth every second — the herbs soften, the garlic mellows, and everything melds into something that tastes like it took far more effort than it did. Once you have a jar of this in the fridge, you'll find yourself reaching for it constantly.
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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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