Paraben Free Red Chimichurri
This vibrant sauce brings together fresh flat-leaf parsley, oregano, and garlic with a surprising secret ingredient — finely grated cooked beet — that gives it a deep, jewel-toned color and an earthy sweetness you won't find in a standard chimichurri. Apple cider vinegar and extra-virgin olive oil tie everything together into a glossy, herb-packed condiment that's bold without being overpowering. For anyone navigating parabens in packaged sauces and condiments, making this from scratch means every single ingredient is visible, whole, and straightforward — no preservatives, no mystery additives. The technique is simple: stir the herbs and aromatics together, whisk in the oil slowly so it emulsifies beautifully, and then let the whole thing rest so the flavors can bloom and deepen. That resting step is worth the patience — the garlic mellows, the herbs soften, and the beet weaves itself through every bite. A squeeze of fresh lemon juice at the end adds a bright lift that makes the whole sauce sing. Spoon it over grilled meats, roasted vegetables, or crusty bread and watch it disappear fast.
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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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