Paleo Red Chimichurri
Chimichurri is already one of the most naturally whole-food-friendly sauces out there, and this red version takes it somewhere even more vibrant and exciting. The deep, jewel-toned color comes from finely grated cooked beet, which adds an earthy sweetness that plays beautifully against the sharp bite of apple cider vinegar and the brightness of fresh parsley and oregano. Every single ingredient here is clean and grain-free, so there's no need to scrutinize labels or swap anything out — it just works. Extra-virgin olive oil brings it all together into a glossy, herb-packed sauce that feels far more impressive than the effort it takes to make. A little ground ginger adds a subtle warmth that makes this version feel distinct from the classic, and the optional lemon juice gives you a final lever to dial up the brightness to your liking. The key is letting it rest before serving — that 30-minute window is when the garlic mellows, the herbs soften, and the whole sauce becomes something you'll want to put on everything from grilled steak to roasted vegetables.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!