Yeast Free Red Chimichurri
Bright, herby, and just a little earthy, this chimichurri gets its gorgeous deep-red color from finely grated beet rather than any artificial dye or fermented ingredient. That makes it a natural fit for anyone avoiding yeast, since there's no wine, no Worcestershire sauce, and no hidden fermented condiments lurking in the ingredient list. Apple cider vinegar brings the tang, fresh parsley and oregano bring the green, grassy backbone, and a touch of ground ginger adds a subtle warmth that makes the whole sauce feel a little unexpected. Whisking the olive oil in slowly gives it that silky, cohesive texture that clings beautifully to grilled meats, roasted vegetables, or crusty bread. Letting it rest for at least 30 minutes before serving is the move — the herbs soften, the garlic mellows, and the flavors come together into something that tastes like it took far more effort than it did. A squeeze of lemon at the end brightens everything up and keeps it tasting fresh. This is the kind of sauce that disappears fast, so you might want to double the batch.
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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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