Nutmeg Free Red Chimichurri
This vibrant sauce takes the classic Argentine condiment in a stunning new direction, swapping the usual green for a deep, jewel-toned red thanks to finely grated cooked beet. The result is earthy, herby, and bright all at once — fresh parsley and oregano carry that familiar chimichurri backbone while apple cider vinegar and a touch of ground ginger add a lively, unexpected kick. Extra-virgin olive oil is whisked in slowly to bring everything together into a silky, cohesive sauce that clings beautifully to whatever you drizzle it over. Letting it rest before serving is the move that makes all the difference, giving the herbs time to soften and the flavors to fully bloom. It's naturally free from warm spices like nutmeg, so there's no need to scrutinize store-bought blends or worry about hidden seasonings sneaking into your meal. Spoon it over grilled meats, roasted vegetables, or crusty bread — honestly, it's hard to find something this sauce won't improve.
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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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