Red Chimichurri Recipe
Description
A smoky olive-oil based sauce made with roasted red peppers, a splash of red wine vinegar and loads of herbs and garlic.
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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 each kosher salt and black pepper
- ¼ teaspoon crushed red pepper
- ⅓ cup olive oil
- 2 ½ tablespoons red wine vinegar
Instructions
- In a mini food processor, add 1 cup roasted red peppers, ¾ cup parsley, ¼ cup cilantro, 4 cloves garlic, 1 ¾ smoked paprika, ½ teaspoon salt, ½ teaspoon pepper and ¼ teaspoon crushed red pepper flakes. Pulse until mixture is minced.
- Scrape down sides of bowl, add ⅓ cup oil and 2½ tablespoons vinegar and blend until an emulsified sauce comes together (it should still be chunky in texture). Season to taste with salt and vinegar.
Equipment
Notes
Storage: Red chimichurri will last up to 2 weeks in the refrigerator when stored in an airtight container. For longer storage, store it in the freezer for up to 3 months.
I recommend using a mini food processor or blender for this recipe. If you’re using a really large food processor, the herbs and peppers won’t get chopped as finely as they should. You can always make this by hand by mincing all of the ingredients and slowly drizzling and whisking in the oil.
Texture: Chimichurri is not intended to be really smooth, it should be fairly chunky. So be careful not to over blend it!
Herbs: Fresh herbs and fresh garlic are best. Do not use dried herbs here.
For the best flavor, use quality extra-virgin olive oil. It doesn’t have to be the most robust olive oil, but it should be flavorful and fresh.
Parsley: if you are sensitive to bitterness, consider reducing the amount of parsley to 1/2 cup and only using the leaves—none ofthe tender stems.
Nutrition
Serving: 1tablespoon sauceCalories: 15kcalCarbohydrates: 1gFat: 1.5gSodium: 50mg
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