Print

Red Chimichurri Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 11 reviews

This vibrant Red Chimichurri Recipe is a flavorful and easy-to-make sauce featuring roasted red peppers, fresh herbs, and bold spices. Perfect for enhancing grilled meats, vegetables, or as a zesty condiment, it combines the smokiness of paprika with the freshness of parsley and cilantro in a chunky, emulsified texture.

Ingredients

Red Chimichurri Ingredients

  • 1 cup roasted red pepper (or 1 (8-ounce) jar, drained)
  • ¾ cup loosely packed flat-leaf Italian parsley leaves and tender stems (from 1 small bunch)
  • ¼ cup packed cilantro leaves and tender stems
  • 4 medium cloves garlic, peeled
  • 1 ¾ teaspoons smoked paprika
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • ¼ teaspoon crushed red pepper flakes
  • ⅓ cup olive oil
  • 2 ½ tablespoons red wine vinegar

Instructions

  1. Combine Ingredients in Food Processor: Place the roasted red peppers, parsley, cilantro, garlic cloves, smoked paprika, kosher salt, black pepper, and crushed red pepper flakes into a mini food processor. Pulse the ingredients until they are minced and well combined but still maintain some texture.
  2. Emulsify the Sauce: Scrape down the sides of the food processor bowl to ensure all ingredients are incorporated evenly. Add the olive oil and red wine vinegar, then blend again until the sauce comes together into an emulsified mixture. The sauce should be chunky but well combined. Taste and adjust seasoning with additional salt or vinegar if desired.

Notes

  • Roasted red peppers can be homemade or purchased jarred for convenience.
  • This chimichurri sauce pairs exceptionally well with grilled meats, roasted vegetables, or as a marinade.
  • Store any leftovers in an airtight container in the refrigerator for up to 5 days.
  • Adjust crushed red pepper flakes to your heat preference.
  • The sauce should be chunky and vibrant, not completely smooth.

Find it online: https://cookedbygrace.com/red-chimichurri-recipe/