Well I have been on a roll making chimichurri and let me tell you it is well worth it! This post is all about the rojo (red) chimichurri and it is one that doesn't get a lot of attention and it should.
This is very similar to the Verde chimichurri but it has a few ingredients added and a couple of slight modifications that make it so amazing! I served this over grilled steak tips and to make things even easier I added this sauce to some green beans and roasted those in the oven to serve along side the steak (yum!)
This sauce would make a wonderful addition to chicken wings, hummus, vegetables and just about anything you can think of that needs a savory punch of flavor.
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- 1 cup of blanched parsley throw the parsley in a pot of boiling water for 1 minute until it turns vibrant green and then strain and rinse under cold water
- 4 garlic cloves finely chopped and crushed
- a sprinkle of red chili pepper flakes to your liking
- ⅛ teaspoon of cumin
- ⅛ teaspoon of sweet paprika or can substitute smokey paprika if you want it smokey
- 3 tablespoon of tomato paste
- 1 lemon squeezed
- ½ cup of olive oil can substitute vegetable oil
- ⅛ cup of apple cider vinegar can substitute red wine or white vinegar
- 1 teaspoon of salt
- 1 teaspoon of pepper
- 2 tablespoon of water
- Finely chop your parsley and add it to a medium bowl. Now add the rest of the ingredients and mix well. This sauce tastes best if it has had some time to sit for at least 20-30 minutes after making it.
- To use: Add a heaping spoonful to your meat as a marinade. When you are done cooking/grilling your meat, add another heaping spoonful over your meat and cover with aluminum foil to let it rest. Serve the extra sauce alongside your meat for people to add as they like. Enjoy
Nutrition Values are estimates only.See full nutrition disclaimer here