Red chimichurri (Chimichurri Rojo)
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!
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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.
**Nutritional data disclaimer**
Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.
Nutrition
Calories: 188kcal | Carbohydrates: 4g | Protein: 1g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Sodium: 545mg | Potassium: 140mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1325IU | Vitamin C: 27mg | Calcium: 37mg | Iron: 1mg
