Red Chimichurri
Red Chimichurri
Ingredients
- 1/2 cup roasted red peppers, skin removed
- 1/2 cup parsley, loosely packed
- 2 teaspoons garlic, minced, fresh
- 2 tablespoons shallot, minced
- 2 tablespoons red wine vinegar
- 1 teaspoon salt, to taste
- 1 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 1/2 teaspoon crushed red pepper, optional, for spice
- 1/3 cup extra virgin olive oil
Instructions
- 1
Add all ingredients except the extra virgin olive oil to a mini food processor or the small attachment of your blender. Ensure the garlic is fresh and not pre-minced for best flavor.
⏱️ 2 min
- 2
Pulse the blender or food processor until all ingredients are well chopped and combined. If you do not have a food processor, finely dice the roasted red pepper, parsley, and shallot, mince the garlic, and then stir in the remaining ingredients (excluding olive oil) in a bowl.
⏱️ 3 min
- 3
Carefully pour the chimichurri mixture from the blender or food processor into a small bowl. Use a rubber spatula to scrape out all of the mixture from the sides.
⏱️ 1 min
- 4
Drizzle in the extra virgin olive oil. Stir well to fully incorporate the oil into the chimichurri. Taste and adjust the salt level and crushed red pepper to your preference.
⏱️ 2 min
- 5
Serve the red chimichurri immediately as a vibrant sauce with grilled meats, vegetables, or as a flavorful spread. It can be stored in an airtight container in the refrigerator for 2-3 weeks.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Red Chimichurri
- 1/2 cup roasted red peppers, skin removed
- 1/2 cup parsley, loosely packed
- 2 teaspoons garlic, minced, fresh
- 2 tablespoons shallot, minced
- 2 tablespoons red wine vinegar
- 1 teaspoon salt, to taste
- 1 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 1/2 teaspoon crushed red pepper, optional, for spice
- 1/3 cup extra virgin olive oil
Instructions
- 1
Add all ingredients except the extra virgin olive oil to a mini food processor or the small attachment of your blender. Ensure the garlic is fresh and not pre-minced for best flavor.
⏱️ 2 min - 2
Pulse the blender or food processor until all ingredients are well chopped and combined. If you do not have a food processor, finely dice the roasted red pepper, parsley, and shallot, mince the garlic, and then stir in the remaining ingredients (excluding olive oil) in a bowl.
⏱️ 3 min - 3
Carefully pour the chimichurri mixture from the blender or food processor into a small bowl. Use a rubber spatula to scrape out all of the mixture from the sides.
⏱️ 1 min - 4
Drizzle in the extra virgin olive oil. Stir well to fully incorporate the oil into the chimichurri. Taste and adjust the salt level and crushed red pepper to your preference.
⏱️ 2 min - 5
Serve the red chimichurri immediately as a vibrant sauce with grilled meats, vegetables, or as a flavorful spread. It can be stored in an airtight container in the refrigerator for 2-3 weeks.
⏱️ 2 min