Nitrate & Nitrite Free Red Chimichurri
Bright, herby, and just a little earthy, this chimichurri gets its gorgeous red hue from finely grated cooked beet rather than any artificial coloring or cured meat products. That matters more than it might seem — many store-bought condiments and marinades sneak in preservatives that people avoiding nitrates and nitrites have to watch out for, but every ingredient here is clean and straightforward. Fresh flat-leaf parsley and oregano form the backbone, while garlic, apple cider vinegar, and extra-virgin olive oil bring that punchy, tangy depth chimichurri is famous for. A touch of ground ginger adds a subtle warmth that makes this version feel a little unexpected in the best way. The sauce just needs a 30-minute rest to let the herbs soften and the flavors come together — and that patience pays off in a big way. Spoon it over grilled chicken, steak, roasted vegetables, or even crusty bread and you'll wonder why you ever reached for a bottled sauce.
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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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