Transport your tastebuds to Argentina with this vibrant red chimichurri sauce!
Far more than just a steak topping, chimichurri is a versatile condiment that adds BIG flavour to everything it touches. This stunner of a sauce contains a blend of roasted red pepper, parsley, oregano, garlic, vinegar and red pepper flakes for a savoury, tangy *and* spicy kick. Yes, it has it all!
Our red chimichurri recipe is quick to whip up and gives you a flavourful, brick-red sauce to amplify most of your everyday meals. Once you’ve tried it, you’d want to keep a jar handy in the fridge at all times to elevate anything from scrambled eggs at breakfast to roasted veggies, steak, seafood, sandwiches, burgers…the list goes on!
What is chimichurri and where does it come from?
Chimichurri is a popular uncooked, oil-based sauce synonymous with South America, specifically Argentina but also Uruguay and Nicaragua. It is often paired with grilled meats (asados).
While recipes vary by region, chimichurri always contains finely chopped parsley. Other core ingredients are olive oil, red wine vinegar, garlic and red pepper flakes.
What’s the difference between red and green chimichurri?
There are two main types – the traditional green version, ‘chimichurri verde‘, which is heavier on the parsley and milder in flavour. Then there is the spicier red version, ‘chimichurri rojo‘, made with roasted red peppers and additional spices like red chilli flakes (or fresh chillies) and smoked paprika. Both rely on the same base of parsley, oil, vinegar and garlic.
Where did the name come from?
The exact origins of the name are somewhat varied, with plenty of colourful stories about how it was created.
Some think it originated with the Basque people, who called a mixed herb sauce “tximitxurri.” Others believe the indigenous Guarani people made a parsley sauce that could be a predecessor. Some argue Argentine cowboy gauchos blended local spices and herbs to marinate grilled meats. There’s also a theory that an Argentine butcher named Salas invented it.
Lastly, the name might come from Irish immigrant Jimmy McCurry putting his spin on Worcestershire. His name “Jimmy McCurry” eventually became “chimichurri” under Argentine pronunciation. The mystery continues!
What’s to love about this red chimichurri recipe
- It comes together in just 10 minutes – so fast and easy.
- The vibrant red colour looks fantastic drizzled over food.
- Packs a flavourful punch from all the fresh herbs and spices.
- It’s the perfect accompaniment to roasted and grilled meats, veggies, eggs etc.
- Adds a gentle simmer to food thanks to the red pepper flakes.
- Makes a lovely homemade gift in a mason jar for a foodie.
- Customisable based on your taste preferences.
- Makes an excellent marinade or dip too.
- Helps use up garden herbs like parsley.
- Gives Argentinian flair to everyday cooking.
- You can make it in advance. It’s actually better the next day when the flavours have married up.
Key ingredient notes and substitutions
**Please see the recipe card at the bottom of this post for the full list of ingredients.
Roasted red pepper from a jar
For convenience and speed we like to use roasted red peppers from a jar. As a reference, we use a whole jar with a total weight of 295g (net 185g, after being drained).
You can of course roast your own peppers too. See further below for instructions. You will need a generous 250ml in total (one metric cup). Use either red bell peppers or piquillo peppers.
Shallot
We love shallots for their flavour and sweetness, but you can replace it with roughly 25g of chopped white, brown or red onion.
Garlic
Opt for fresh garlic cloves, not garlic powder or garlic flakes.
Smoked paprika
Be sure to use smoked paprika rather than regular paprika. The smoky and rich flavour of smoked paprika is essential for achieving the classic bold red chimichurri taste.
Olive oil
In place of olive oil or extra virgin olive oil, try using avocado, canola or grapeseed oil. Any mild oil will work well.
Fresh lemon juice
Use freshly squeezed lemon juice for the best, bright flavour. Absolutely avoid lemon juice from a bottle. If you don’t have fresh lemons, you can swap the tablespoon of lemon juice with more red wine vinegar.
Red wine vinegar
Red wine vinegar is traditional and should always be your first choice, but lemon juice makes a good substitution. We don’t recommend balsamic or white wine vinegar.
Red chilli flakes
Start with 1/2 teaspoon of red chilli flakes, adjusting up or down to your preferred heat level. You can also substitute with 1/2 or 1 whole chopped red chilli pepper. Tailor the spice to your taste by using your favourite variety of chillies, from habanero and serrano for extra heat, to milder jalapenos and fresno pepper.
A good rule of thumb is to always start with less chilli than you think you need, have a taste and then add more if needed.
Flat-leaf parsley
For the best flavour, use Italian flat-leaf parsley. Curly parsley can be substituted but lacks the same bold taste and smooth texture. Curly parsley also tends to be more bitter.
Either fresh parsley type can go straight into the food processor without chopping first. Just remove any long, woody stems beforehand.
Although not traditional, you can add in some fresh cilantro (coriander), or swap for half of the parsley.
Sugar (optional)
Sugar or a sugar substitute like honey or maple syrup is completely optional, but we feel it really balances the acidity of the sauce.
Using a food processor vs. hand chopping
Whether to use a food processor or hand chop the chimichurri ingredients depends on your time constraints and personal preferences. The traditional chimichurri preparation method is to finely chop all the ingredients by hand before mixing in the olive oil. This technique is more authentic if you wish to make the chimichurri in the classic style.
However, using a food processor is an acceptable time-saving option. If going this route, pulse the ingredients very, VERY briefly, just until they are coarsely chopped but not completely minced. Once the olive oil is added, give it another quick pulse just to incorporate the oil, being very careful not to over-blend.
Overprocessing will lead to two issues. First, you will lose the individual flavours and textures of the components, instead ending up with a mushy puree. Second, over-chopping causes the vivid red and green colours from the red pepper and parsley to bleed together into a dull, uniform orange colour.
How to make red chimichurri – Step-by-step
- Peel the garlic cloves and shallot. Dice them into smaller pieces first to make chopping easier.
- Add all chimichurri ingredients except the olive oil to the bowl of a food processor.
- Pulse the ingredients very briefly just until everything has been coarsely chopped. Don’t process it too finely, you still want to taste the individual components of the sauce.
- Add the olive oil and pulse again briefly until just combined. Be careful not to blend into a uniform puree.
- Allow the chimichurri to sit for a few hours before using it to let the flavours meld. Letting it rest overnight is ideal.
How to roast your own red bell peppers
- Preheat the oven to 450°F/230C/gas mark 9.
- Wash the peppers and dry them off.
- Cut the peppers lengthwise down the middle. Remove the seeds and stems.
- Put the pepper halves in a large baking dish with the cut side facing down.
- Put the baking sheet in the oven.
- Roast the peppers for 10-15 minutes, until the skins blister and get blackened.
- Use tongs to carefully flip the peppers over. Roast for 5-10 more minutes until the skins blacken.
- Take the baking sheet out of the oven. Let the peppers cool for a few minutes.
- When the peppers are cool enough to touch, remove the blackened skins with a knife or your fingers.
- Chop or slice the roasted peppers as desired.
If you are using the roast peppers for this red chimichurri recipe, make sure they are cooled down to room temperature before adding it to the rest of the ingredients.
Top tips
Don’t over-blend
The most critical tip for chimichurri is to avoid over-blending the ingredients. You want to retain a chunky texture where each ingredient is individually discernible. The colours should remain visibly separate, not blended into one uniform colour.
If you’re worried about over-processing, you can always finely chop the ingredients by hand and combine them in a bowl. This is the classic chimichurri preparation method after all.
Tweak the flavours to your liking
We left a note on the recipe card against all the ingredients that can be adjusted to taste, which is pretty much the majority of them!
Chimichurri is super easy to make your own. Always start with less of the ingredients you can customise like vinegar, salt, chilli, black pepper etc. You can add more but you can’t take it away. Taste as you go until it’s just right for you.
Here’s a little tip – don’t keep blending every time you add more stuff. Instead, take the sauce out of the processor and stir in anything extra by hand. This keeps it from getting pureed into a blob.
Lose the tough stems
Discard any thick, woody parsley stems so they don’t make your sauce bitter. Keep just the tender stems near the leaves.
Let that flavour develop!
Chimichurri gets better the longer it sits as the ingredients mingle. Let it rest a few hours if you can, but overnight is really best. The flavours merge and intensify over time.
How to use red chimichurri
- As a marinade or dressing for meats like grilled steak (fillet steak, rump, skirt steak, flank steak, sirloin etc.), chicken, pork, lamb or fish like these crispy fish goujons.
- Drizzled over roasted or grilled vegetables like potatoes, cauliflower, squash and tenderstem broccoli.
- As a dipping sauce for bread, crackers and veggie sticks.
- Stirred into scrambled eggs or omelettes.
- Drizzled over flatbreads, focaccia or pizza like this bacon pizza or Flammkuchen.
- As a condiment for burgers, hot dogs or sandwiches like this posh fish finger sandwich.
- Stirred into pasta, rice or grains.
- As a dip for empanadas or other handheld snacks.
- Drizzled on hearty salads like potato, chickpea or pasta salad.
- As a marinade or seasoning for tofu or tempeh.
- Stuffed into or spooned over baked potatoes.
- Dolloped onto soups like tomato, bean or corn chowder.
- Used to season taco meat fillings.
- Whisked into bean dips like hummus, white bean or black bean dip.
- Brushed over corn on the cob, grilled or roasted.
- Stirred into tuna or chicken salad.
- Brushed over fish like salmon and cod before baking.
- Used as a dressing for quinoa or grain bowls.
- Topped over nachos, tacos, enchiladas or burritos.
- Added to melted butter for grilled seafood like shrimp or scallops.
- Spread inside or on top of grilled cheese sandwiches like this chilli cheese toast.
- Added to creamy salad dressings.
- Served with charcuterie and cheese boards.
- Added to mayo for extra flavour in chicken, egg or tuna salad.
Storage suggestions
Storing chimichurri properly ensures you can enjoy its vibrant flavours for up to a week. Simply keep your chimichurri in an airtight container in the fridge.
Freezing chimichurri
Freezing lets you keep chimichurri on hand for up to 3 months!
Store the chimichurri in an airtight, freezer-safe container or freezer bags. Don’t forget to label it with the contents and freezing date too.
When ready to use, simply thaw the chimichurri overnight in the fridge.
For small portions, try freezing the sauce in ice cube trays for super convenient chimichurri anytime. Once frozen, you can transfer the cubes to plastic bags to save some space in the freezer.
FAQ
Yes! The sauce lasts well for up to a week in the fridge, so you can make it in advance of when you need it. The longer it sits, the better it gets.
Our recipe as it stands provides a gentle simmer, but you can play around with the chilli to adjust it to your tastes.
Chimichurri fits well into a keto diet since it contains minimal net carbs yet provides plenty of healthy fats.
Overall, the taste is fresh and lively from the abundance of parsley and roasted red pepper, with a distinct peppery kick from the chilli flakes. The paprika adds smokiness. The sharp vinegar, mellow olive oil and savoury garlic round out the flavour profile. The end result is a wonderfully complex condiment that packs a big flavour punch.
Red chimichurri (Chimichurri Rojo)
Ingredients
- 250 millilitre roasted red peppers from a jar Or, roast your own peppers.
- 1 shallot
- 3 cloves of garlic or to taste
- 1 teaspoon dried oregano or to taste
- ½ teaspoon salt or to taste
- ½ teaspoon freshly ground black pepper or to taste
- 1½ teaspoon smoked paprika or to taste
- 125 millilitre olive oil
- 1 tablespoon fresh lemon juice add more if you like it stronger
- 1 tablespoon red wine vinegar add more if you like it stronger
- ½ teaspoon red chilli flakes or to taste
- 250 millilitre flat-leaf parsley loosely packed into a cup, stalks removed. Equivalent to about 12g.
- 1 teaspoon sugar (optional)
Instructions
- Peel the garlic cloves and shallot. Dice them into smaller pieces first to make chopping easier.
- Add all chimichurri ingredients except the olive oil to the bowl of a food processor.250 millilitre roasted red peppers from a jar, 1 shallot, 3 cloves of garlic, 1 teaspoon dried oregano, ½ teaspoon salt, ½ teaspoon freshly ground black pepper, 1½ teaspoon smoked paprika, 1 tablespoon fresh lemon juice, 1 tablespoon red wine vinegar, ½ teaspoon red chilli flakes, 250 millilitre flat-leaf parsley, 1 teaspoon sugar (optional)
- Pulse the ingredients very briefly just until everything has been coarsely chopped. Don't process it too finely, you still want to taste the individual components of the sauce.
- Add the olive oil and pulse again briefly until just combined. Be careful not to blend into a uniform puree.125 millilitre olive oil
- Allow the chimichurri to sit for a few hours before using to let the flavours meld. Letting it rest overnight is ideal.
Notes
Don’t over-blend
The most critical tip for chimichurri is to avoid over-blending the ingredients. You want to retain a chunky texture where each ingredient is individually discernible. The colours should remain visibly separate, not blended into one uniform colour. If you’re worried about over-processing, you can always finely chop the ingredients by hand and combine them in a bowl.Tweak the flavours to your liking
We left a note on the recipe card against all the ingredients that can be adjusted to taste, which is pretty much the majority of them! Chimichurri is super easy to make your own. Always start with less of the ingredients you can customise like vinegar, salt, chilli etc. You can add more but you can’t take it away. Taste as you go until it’s just right for you. Here’s a little tip – don’t keep blending every time you add more stuff. Instead, take the sauce out of the processor and stir in anything extra by hand. This keeps it from getting pureed into a blob.Lose the tough stem
Discard any thick, woody parsley stems so they don’t make your sauce bitter. Keep just the tender stems near the leaves.Let that flavour develop!
Chimichurri gets better the longer it sits as the ingredients mingle. Let it rest a few hours if you can, but overnight is really best. The flavours merge and intensify over time.Nutrition
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