Pistachio Free Red Chimichurri
Bright, herby, and just a little earthy, this red chimichurri is the kind of sauce that makes everything on the plate taste more alive. The secret to its gorgeous crimson color is finely grated cooked beet, which blends seamlessly into the parsley and oregano without overpowering the classic chimichurri character. Apple cider vinegar brings a gentle tang, while a touch of ground ginger adds unexpected warmth that keeps you going back for another drizzle. Whisking in the olive oil slowly gives the sauce a beautifully cohesive, glossy texture that clings to grilled meats, roasted vegetables, or crusty bread. That resting period is worth every minute — the herbs soften, the garlic mellows, and the whole thing comes together into something that tastes like it took far more effort than it did. Store-bought chimichurri and jarred herb sauces can be a minefield of shared facilities and surprise add-ins, so making your own from scratch means you know exactly what's in the bowl. This one is clean, vibrant, and completely free of tree nuts or any of the usual cross-contact concerns.
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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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