Whole 30 Red Chimichurri
This vibrant sauce brings together fresh parsley, oregano, and garlic with a secret ingredient that sets it apart from the classic green version — finely grated cooked beet, which gives it a stunning ruby color and a subtle earthiness. Apple cider vinegar and a steady pour of extra-virgin olive oil bring everything into a glossy, cohesive sauce that clings beautifully to whatever you drizzle it over. A pinch of ground ginger adds just enough warmth to make the flavor profile feel a little unexpected in the best possible way. Every single ingredient here is clean and compliant, so there's no label-reading required — just real, whole food from start to finish. The 30-minute rest before serving is worth every second, letting the herbs soften and the flavors deepen into something that tastes like it took far more effort than it did. Spoon it over grilled steak, roasted vegetables, or chicken thighs 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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