Best Red Chimichurri Sauce
Looking to add a vibrant, tangy twist to your meals? This Best Red Chimichurri Sauce is just the thing! Bursting with fresh flavors and a hint of smokiness, it’s the perfect complement to grilled meats, roasted vegetables, and even as a zesty dip for crusty bread. Plus, it’s incredibly easy to make!
Ingredients:
- 1 cup roasted red pepper (or 1 (8-ounce) jar, drained)
- ¾ cup loosely packed 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
Directions:
- Prepare Ingredients: In a mini food processor, combine all ingredients except the olive oil and red wine vinegar. Pulse until the mixture is finely chopped.
- Blend Sauce: Scrape down the sides of the bowl, then add the olive oil and red wine vinegar. Blend until the sauce is emulsified but still retains some chunky texture.
- Adjust Seasoning: Taste and adjust seasoning with extra salt and vinegar if needed.
Prep Time:
10 minutes
Cooking Time:
0 minutes
Total Time:
10 minutes
Nutrition:
- Calories: 90 per serving
- Servings: 6
Enjoy this versatile chimichurri sauce as a zesty marinade, a fresh topping, or even a delicious dip. It’s sure to elevate any dish with its bold and refreshing flavors!
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Best Red Chimichurri Sauce
- Total Time: 10 minutes
- Yield: 6 1x
Ingredients
1 cup roasted red pepper or 1 (8-ounce) jar, drained
¾ cup loosely packed 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 all the ingredients except for the oil and vinegar. Pulse until the mixture is finely chopped. Scrape down the sides of the bowl, then add the oil and vinegar. Blend until the sauce is emulsified but retains some chunky texture. Adjust seasoning with extra salt and vinegar if needed.
- Prep Time: 10 minutes
Nutrition
- Calories: 90 Kcal