Red chimichurri has roasted red peppers and Smokey paprika blended into a vinegar, parsley and garlic chimichurri base, turning it into mouthwatering magic. Use it on steak, grilled chicken, veggies - whatever you want to add unbeatable flavor to. It only takes 10 minutes to make and lasts in the refrigerator for 2-3 weeks making it perfect for meal prep!
Ingredients
- 0.5cuproasted red pepperswith skin removed, can use jarred or roast your own
- 0.5cupparsleyloosely packed (2 Tbsp. chopped if chopping)
- 2teaspoongarlicminced, 2 medium cloves; has to be fresh, not pre-minced
- 2tablespoonsshallotminced, about 1 shallot
- 2tablespoonsred wine vinegar
- 1teaspoonsaltI use himalayan, taste and adjust salt to taste
- 1teaspoonsmoked paprika
- 0.3teaspoonblack pepper
- 0.8teaspooncrushed red pepperOptional if you want it spicy, range 1/2 - 1 tsp
- 0.3cupextra virgin olive oil
Method
- 1Add all of the ingredients, except the olive oil, to a mini food processor or small attachment for your blender.
- 2Pulse blender until all is well chopped. If you don’t have a food processor you can finely dice the red pepper, , and and mince the and just stir the remaining ingredients in.
- 3Pour the mixture into a small bowl using a rubber spatula to remove it all from the inside of the blender.
- 4Drizzle in olive oil, adjust level and spice to taste and stir well. Serve as a sauce with meat, vegetables or use as a sauce.
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