Oats Free Red Chimichurri
Bright, herby, and just a little earthy, this vibrant sauce brings a gorgeous deep-red hue to whatever it touches — all thanks to a small amount of finely grated cooked beet folded right into the mix. Fresh flat-leaf parsley and oregano form the backbone, while garlic, apple cider vinegar, and a hint of ground ginger give it a punchy, layered complexity that goes way beyond a basic condiment. A slow pour of extra-virgin olive oil brings everything together into a silky, cohesive sauce that clings beautifully to grilled meats, roasted vegetables, or crusty bread. Because this is made entirely from whole, fresh ingredients, there's zero concern about hidden grains or cross-contact — every component is naturally free of oats and grain-based fillers. That 30-minute rest at room temperature is the secret step you don't want to skip; it's when the herbs soften and the flavors really bloom into something special. A squeeze of fresh lemon juice at the end is optional, but it adds a bright lift that makes the whole sauce sing.
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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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