Rice Free Red Chimichurri
This vibrant, herb-forward sauce is built entirely from fresh ingredients — parsley, oregano, garlic, beet, and a splash of apple cider vinegar — making it a naturally grain-free condiment that fits seamlessly into a rice-free lifestyle. The grated beet is the real star here, lending a deep ruby color and a subtle earthiness that sets this version apart from the classic green chimichurri you might already know and love. Extra-virgin olive oil is whisked in slowly to bring everything together into a silky, cohesive sauce that clings beautifully to whatever you're serving it with. A touch of ground ginger adds unexpected warmth, while the optional squeeze of lemon juice brightens the whole thing at the end. Letting it rest for at least 30 minutes before serving is the move — the herbs soften, the garlic mellows, and the flavors come together in a way that tastes like it took far more effort than it did. Spoon it over grilled meats, roasted vegetables, or use it as a bold dipping sauce, and you'll wonder why you ever reached for a bottled condiment.
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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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