Seed Oil Free Red Chimichurri
This vibrant, herb-forward sauce brings a gorgeous deep-red twist to the classic Argentine condiment, with grated beet lending both its jewel-toned color and a subtle earthiness that makes the whole thing feel a little unexpected and a lot special. Every ingredient here is clean and whole — fresh parsley, oregano, garlic, apple cider vinegar, and extra-virgin olive oil — so you never have to second-guess what's in the bottle the way you might with store-bought sauces that sneak in refined vegetable or seed oils. The olive oil is the only fat in the recipe, and it's whisked in slowly to create a sauce that's lush and cohesive without any industrial shortcuts. A touch of ground ginger adds a quiet warmth that plays beautifully against the brightness of the vinegar and optional lemon juice. The 30-minute rest is the secret weapon here — it gives the herbs time to soften and the flavors to fully come together into something that tastes like it took much longer to make. Spoon it over grilled steak, 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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