Soy Free Red Chimichurri
This vibrant sauce takes the classic Argentine condiment in a stunning new direction, with finely grated beet lending a deep ruby color and an earthy sweetness that makes it genuinely unforgettable. Fresh flat-leaf parsley and oregano bring the herby backbone you expect, while apple cider vinegar and a whisper of ground ginger add brightness and just enough intrigue to keep things interesting. The slow drizzle of extra-virgin olive oil pulls everything into a glossy, cohesive sauce that clings beautifully to whatever you spoon it over. Bottled sauces and marinades are notorious for sneaking in soy-derived ingredients, so making this from scratch means you know exactly what's in every spoonful. A 30-minute rest at room temperature is the secret step — it lets the herbs soften and the flavors meld into something far more complex than the sum of its parts. Drizzle it over grilled steak, roasted vegetables, or crusty bread, and it will absolutely steal the show.
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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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