Red Chimichurri (Chimichurri Rojo)

5 from 7 votes

Red chimichurri sauce is a wonderful Argentinian sauce that is so delicious and so easy to make. It makes the perfect topping for steak, chicken, or even vegetables.

Prep Time10

Cook Time5

Total Time15

Servings: cups

Author: Melissa Oleary

Ingredients

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 sweet paprika or can substitute with smoked paprika if you want a smokey flavored chimichurri.
3 tablespoon tomato paste
1 lemon squeezed
½ cup olive oil can substitute vegetable oil
⅛ cup apple cider vinegar can substitute red wine or white vinegar
1 teaspoon kosher salt
1 teaspoon pepper
2 tablespoon water

Instructions

Finely chop your parsley and add it to a medium bowl.
1 cup of blanched parsley
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.
4 garlic cloves finely chopped and crushed, a sprinkle of red chili pepper flakes, ⅛ teaspoon of cumin, ⅛ teaspoon sweet paprika, 3 tablespoon tomato paste, 1 lemon squeezed, ½ cup olive oil, ⅛ cup apple cider vinegar, 1 teaspoon kosher salt, 1 teaspoon pepper, 2 tablespoon water
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

Nutrition Values are estimates only.

See full nutrition disclaimer here

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Course :Side Dish