Tree Nut Free Red Chimichurri
Chimichurri is one of those sauces that makes everything it touches taste more alive, and this red version takes the classic even further with a clever twist. Finely grated cooked beet gives the sauce its striking crimson color and a subtle earthiness that plays beautifully against the bright, herby backbone of flat-leaf parsley and fresh oregano. Apple cider vinegar brings the tang, extra-virgin olive oil pulls it all into a silky, cohesive pour, and a touch of ground ginger adds just enough warmth to keep things interesting. Every single ingredient here is naturally free from tree nuts, so there's no label-scanning or substitution stress — just straightforward, vibrant cooking. The most important step is also the easiest: letting the chimichurri rest for at least 30 minutes so the herbs soften and the flavors fully meld into something that tastes like it took far more effort than it did. Drizzle it over grilled steak, roasted vegetables, or crusty bread and watch it disappear fast.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!