Xanthan Gum Free Red Chimichurri
This vibrant sauce takes the classic Argentine herb condiment in a bold new direction, with finely grated cooked beet lending a deep crimson color and an earthy sweetness that makes it genuinely stunning on the plate. Flat-leaf parsley and fresh oregano bring that signature herbaceous punch, while apple cider vinegar and a whisper of ground ginger add brightness and just enough warmth to keep things interesting. The olive oil is worked in slowly to bring everything together into a cohesive, glossy sauce — no stabilizers, no thickeners, no shortcuts needed. For anyone navigating a sensitivity to xanthan gum, store-bought sauces and dressings can be a minefield, but this one is built entirely from whole, recognizable ingredients with nothing hidden in the label. That resting period is key — give it at least 30 minutes and the flavors deepen considerably, the herbs soften, and the beet color bleeds beautifully through the whole sauce. Spoon it over grilled steak, roasted vegetables, or crusty bread and it will absolutely steal the show.
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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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