Sesame Free Red Chimichurri
Bright, herby, and just a little unexpected, this chimichurri gets its gorgeous ruby color from finely grated beet rather than any artificial dye or exotic ingredient. Flat-leaf parsley and fresh oregano form the classic aromatic backbone, while apple cider vinegar and a touch of ground ginger give it a lively, slightly earthy kick that sets it apart from the standard green version. Many store-bought sauces and condiments sneak in tahini or sesame oil for depth, so making your own from scratch is the cleanest way to keep things safe without sacrificing any flavor. The technique here is simple — combine, whisk in the olive oil slowly, and let the whole thing rest so the herbs soften and the flavors come together beautifully. That resting step is worth every minute; the sauce transforms from sharp and raw to something deeply savory and cohesive. 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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