Red Chimichurri is a delicious Argentinian sauce that you'll want to use on everything! It's zesty, flavorful, and so easy to make. Just 10 ingredients and ready 5 minutes. Use it on veggies, proteins, pasta, soups, sandwiches, and so much more. (Vegan, Gluten Free).
Combine: To a food processor (see note 5), add ½ cup roasted red pepper, ⅓ cup flat leaf parsley, 2 tablespoons cilantro, 2 tablespoons red wine vinegar, 2 cloves garlic, 1 teaspoon smoked paprika, ½ teaspoon cumin, ½ teaspoon fine sea salt, and ¼ teaspoon red pepper flakes. Pulse until red pepper is finely chopped but not pureed.
Add oil: Transfer mixture to a small bowl, then stir in ¼ cup extra-virgin olive oil. Taste and adjust seasonings if needed. Serve or refrigerate.
Notes
Roasted Red Pepper: About 1 pepper. For convenience, we use store-bought roasted red peppers from a jar (drain before using). However, you can roast your own red bell peppers if you prefer.
Parsley: We recommend flat-leaf parsley. But, you could substitute curly parsley if needed.
Smoked Paprika: Use Smoked Sweet Paprika (rather than Smoked Hot Paprika). Regular paprika is usually the sweet variety. So, if it doesn't specify, it's usually "sweet". If in doubt, taste to confirm ("hot" will be spicy).
Alternate method (no food processor): If you don't have a food processor, you can finely mince the ingredients with a knife instead.
Storage tips: Cover and refrigerate for up to 3 days. Or freeze for up to 3 months. You can freeze it in an airtight container, freezer bag, or a covered ice cube tray.
Yield:1 cup. Nutritional estimate assumes 1 tablespoon per serving.