Turmeric Free Red Chimichurri
This vibrant sauce brings a bold, earthy twist to the classic Argentine condiment, swapping the usual red pepper flakes for finely grated beet to achieve that deep, jewel-toned color. Fresh flat-leaf parsley and oregano form the herbaceous backbone, while garlic and apple cider vinegar cut through with sharp, punchy brightness. A touch of ground ginger adds just enough warmth to keep things interesting without any of the golden spice that so many store-bought sauces and spice blends sneak in. The slow drizzle of extra-virgin olive oil brings everything together into a glossy, cohesive sauce that clings beautifully to whatever you're serving it with. That 30-minute resting period is worth every second — the herbs soften, the garlic mellows, and the flavors settle into something that tastes far more complex than the ingredient list suggests. Spoon it over grilled steak, roasted vegetables, or crusty bread, and it's hard to believe something this good comes together in one bowl with no cooking required.
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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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