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Zesty Smoky Red Chimichurri

A bold, herb-packed red chimichurri sauce with smoky depth and zesty brightness, perfect for grilled meats, vegetables, and marinades.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 8 servings
Course: Condiment, Sauce
Cuisine: Argentine, South American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

Sauce Base
  • 1 cup fresh parsley finely chopped
  • 0.5 cup fresh cilantro finely chopped
  • 0.5 cup roasted red peppers finely chopped
  • 4 cloves garlic minced
  • 0.5 cup extra virgin olive oil
  • 3 tbsp red wine vinegar
  • 1 tsp smoked paprika
  • 0.5 tsp dried oregano
  • 0.5 tsp crushed red pepper flakes adjust to taste
  • 0.75 tsp salt
  • 0.25 tsp black pepper

Equipment

  • Cutting board
  • Sharp knife
  • Mixing bowl

Method
 

  1. Finely chop parsley and cilantro, discarding thick stems.
  2. Mince garlic cloves and finely chop roasted red peppers.
  3. Combine herbs, garlic, and red peppers in a mixing bowl.
  4. Add smoked paprika, oregano, red pepper flakes, salt, and black pepper.
  5. Stir in red wine vinegar to activate the spices.
  6. Slowly drizzle in olive oil while mixing until cohesive.
  7. Taste and adjust seasoning as needed.
  8. Rest for 15 minutes before serving.

Notes

Chimichurri tastes better after resting. Store refrigerated up to 5 days and bring to room temperature before serving.