Wheat Free Red Chimichurri
This vibrant sauce takes the classic Argentine condiment in a bold new direction, with finely grated beet lending a deep ruby color and a subtle earthiness that makes it genuinely stunning on the table. Fresh flat-leaf parsley and oregano form the herby backbone, while apple cider vinegar and a whisper of ground ginger add brightness and just enough warmth to keep things interesting. Every single ingredient here is naturally free of wheat, so there's no label-scanning or substitution stress — just straightforward, wholesome pantry staples doing exactly what they should. The technique is simple: stir, drizzle in the olive oil slowly, and then let the whole thing rest so the flavors can bloom and the herbs soften into something almost silky. That resting step is worth the patience — the difference between a freshly made chimichurri and one that's had 30 minutes to meld is genuinely noticeable. Spoon it over grilled steak, roasted vegetables, or even a simple grain bowl and it instantly elevates the whole plate.
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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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