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 of the ingredients, except the olive oil, to a mini food processor or a small attachment for your blender.
⏱️ 2 min
- 2
Pulse the blender until all ingredients are well chopped. If a food processor is not available, finely dice the red pepper, parsley, and shallot, mince the garlic, and then just stir in the remaining ingredients.
⏱️ 3 min
- 3
Pour the mixture into a small bowl, using a rubber spatula to remove all of it from the inside of the blender.
⏱️ 2 min
- 4
Drizzle in the olive oil, adjust the salt level and spice to taste, and stir well.
⏱️ 2 min
- 5
Serve as a sauce with meat, vegetables, or use as a marinade. This chimichurri can be stored in an airtight container in the refrigerator for 2-3 weeks.
⏱️ 1 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 of the ingredients, except the olive oil, to a mini food processor or a small attachment for your blender.
⏱️ 2 min - 2
Pulse the blender until all ingredients are well chopped. If a food processor is not available, finely dice the red pepper, parsley, and shallot, mince the garlic, and then just stir in the remaining ingredients.
⏱️ 3 min - 3
Pour the mixture into a small bowl, using a rubber spatula to remove all of it from the inside of the blender.
⏱️ 2 min - 4
Drizzle in the olive oil, adjust the salt level and spice to taste, and stir well.
⏱️ 2 min - 5
Serve as a sauce with meat, vegetables, or use as a marinade. This chimichurri can be stored in an airtight container in the refrigerator for 2-3 weeks.
⏱️ 1 min