Shellfish Free Red Chimichurri
This vibrant sauce takes the classic Argentine condiment in a bold new direction, swapping the usual green for a deep, jewel-toned red thanks to the addition of finely grated cooked beet. The result is earthy, herby, and bright all at once — parsley and oregano bring freshness, garlic adds punch, and apple cider vinegar keeps everything lively and sharp. A slow drizzle of extra-virgin olive oil pulls it all together into a silky, cohesive sauce that clings beautifully to whatever you spoon it over. Ground ginger adds a subtle warmth that you might not be able to place right away, but you'll definitely notice if it's missing. The optional squeeze of lemon juice lifts the whole thing at the end, making the flavors pop even more. Since every ingredient here is a whole, plant-based pantry staple, there's zero concern about hidden seafood derivatives or cross-contact — just clean, bold flavor from start to finish. Let it rest before serving and watch it transform into something that tastes like it took far more effort than it actually did.
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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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