Pork Free Red Chimichurri
Bright, herby, and just a little earthy, this chimichurri gets its striking red hue from finely grated cooked beet — a clever twist that deepens both the color and the flavor without overpowering the fresh parsley and oregano at its core. Apple cider vinegar brings a gentle tang, while extra-virgin olive oil ties everything together into a silky, pourable sauce that clings beautifully to whatever you drizzle it over. A touch of ground ginger adds a subtle warmth that makes this version feel a little more complex than your average herb sauce. The optional squeeze of lemon juice brightens the whole thing up if you want a little extra zing. Everything here is plant-based and naturally free from any meat products, so it pairs effortlessly with grilled vegetables, roasted potatoes, or any protein you like. Letting it rest for at least 30 minutes before serving is the one step you really shouldn't skip — that's when the garlic mellows, the herbs soften, and the flavors come together into something genuinely special. Make a big batch, because this one disappears 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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