Walnut Free Red Chimichurri
This vibrant sauce takes the classic Argentine condiment in a stunning new direction, with finely grated cooked beet giving it a deep, jewel-toned color that looks almost too beautiful to eat. Fresh flat-leaf parsley and oregano bring that signature herby punch, while apple cider vinegar and a touch of ground ginger add layers of brightness and warmth that keep every bite interesting. The olive oil is whisked in slowly to bring everything together into a silky, cohesive sauce that clings beautifully to whatever you drizzle it over. Chimichurri recipes can sometimes sneak in unexpected add-ins, but this one keeps things clean and straightforward — every ingredient is right there on the list, no surprises. That 30-minute rest at room temperature is the secret step that transforms it from good to genuinely great, giving the herbs time to soften and the flavors time to bloom. 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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