Name: Best Red Chimichurri Sauce
Prep time: 10 min
Total time: 10 min
Yield: 6
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

Ingredients

Scale

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