This Red Chimichurri Sauce (Chimichurri Rojo) is delicious on almost everything! It's bursting with flavor from fresh herbs, vinegar, smoked paprika, and roasted red peppers. And, it couldn't be easier to make.
Chimichurri is an Argentinian sauce that's traditionally served with meat. But, it's also great on sandwiches, roasted veggies, or as a dressing (for salads, grains, or lentils). If you like a classic green chimichurri, you'll love this red version too!
We tested six versions to create the recipe that we (and our taste testers) loved best. And, we still can't get enough of it! So do yourself a favor and make a batch. If you're like us, you'll be spooning it over breakfasts, lunches, and dinners throughout the week.
Why you'll love this recipe
- Easy: This recipe couldn't be simpler to make. All it takes is 5 minutes! No cooking involved.
- Delicious on everything: You're going to want to slather this sauce on everything! Use on veggies, sandwiches, burgers, salads, grain bowls, and so much more.
- Versatile: You can enjoy this chimichurri on its own—as a sauce, dip, or marinade. Or, mix it into mayo to make an aioli.
- Make-ahead friendly: Whip up a batch of red chimichurri to use in meals throughout the week. It keeps well in the fridge. But, it can also be frozen into individual portions too.
Ingredients (and substitutes)
This red chimichurri recipe comes together with mostly pantry ingredients. Here's what you need:
- Roasted Red Peppers: Gives the chimichurri its red color. We use roasted red peppers from a jar, because it's quick and easy. But, you could roast your own.
- Parsley: We prefer flat-leaf parsley because it has more intense flavor. But, you could substitute curly parsley if needed.
- Cilantro: We tested red chimichurri with and without cilantro—and preferred it with cilantro. But, you can leave out the cilantro if you'd like. It'll still taste great!
- Red Wine Vinegar: Acid is a must for chimichurri, because it makes the sauce taste bright and punchy. If you don't have red wine vinegar, you could substitute with white wine vinegar instead.
- Smoked Paprika: Smoked paprika adds red color and a smoky flavor. Use Smoked 'Sweet' Paprika, which tastes like a smoky version of regular paprika. It tends to be more common than Smoked 'Hot' Paprika, which is spicy.
Find the recipe card below for the complete recipe, including all ingredients and instructions.
Have extra roasted red peppers on hand? Use them to make Instant Pot Bean Soup or One Pot Tomato Harissa Orzo.
How to make (step-by-step photos)
This red chimichurri sauce recipe takes has only 2 steps:
Find the recipe card below for the complete recipe, including all ingredients and instructions.
Tips
- Keep some texture: You still want to see flecks of herbs and pepper in the final sauce. So, avoid pureeing the ingredients. Pulse just until the red pepper is minced, then stop!
- Use a food processor—or chop by hand: We like to use a food processor to save time. But, if you don't have to use it. Instead, you could finely mince the ingredients with a knife. (We don't recommend using a blender, because it's too likely to puree the ingredients).
- Freeze extras: It's best to use chimichurri sauce within 3 days. Otherwise, if you still have leftovers, freeze it for longer storage. You can use a lidded ice cube tray to freeze individual portions. Or, freeze a big batch in a freezer bag or freezer-safe container.
- Delicious mixed with mayo: This red chimichurri is delicious on its own. But, it's also great mixed with mayo for a creamy dipping sauce or sandwich spread.
Serving suggestions
Chimichurri is traditionally served with meat. But, it's also delicious drizzled over vegetables, cheese, grains, and other mains.
We love to mix chimichurri with mayo to make a creamy dipping sauce for fries, avocado fries, or even crispy tofu. It also tastes great as a sandwich spread too.
Pair this vegan chimichurri sauce with any of these vegetarian recipes below.
Vegetable recipes to pair with chimichurri:
Main dishes to pair with chimichurri:
Other ways to use chimichurri:
Recipe FAQs
This red chimichurri is fairly mild. It gets its "heat" from the raw garlic and red pepper flakes. If you want to make it spicier, simply use more red pepper flakes.
This red chimichurri is best consumed within 3 days if stored in the fridge. Otherwise, you can freeze it for up to 3 months.
Yes, you can freeze this chimichurri. We recommend freezing it in smaller portions, using a lidded tray. This allows you to pull out just what you need. But, you can also freeze a larger portion in freezer bags or similar.
Yes, this chimichurri recipe is keto.
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📖 Recipe
Red Chimichurri Sauce
Ingredients
- ½ cup roasted red pepper (from a jar, see note 1)
- ⅓ cup flat leaf parsley (packed, see note 2)
- 2 tablespoons cilantro (packed)
- 2 tablespoons red wine vinegar
- 2 cloves garlic
- 1 teaspoon smoked paprika (see note 3)
- ½ teaspoon cumin
- ½ teaspoon fine sea salt
- ¼ teaspoon red pepper flakes
- ¼ cup extra-virgin olive oil
Instructions
- 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.
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