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–+ servings
Red chimichurri in a small bowl set on a wooden board.
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5 from 1 vote

Red Chimichurri Recipe (Chimichurri Rojo)

This Red Chimichurri sauce is a simple and straightforward twist on the classic Argentinian Chimichurri. It comes together in under 10 minutes! Serve it with grilled meat, chicken, seafood and vegetables. It works really well with grilled flank steak, skirt steak or even a New York Strip.
Prep Time10 minutes
Total Time10 minutes
Course: condiment
Cuisine: Argentinian
Diet: Vegan, Vegetarian
Servings: 10 Servings
Author: Luay Ghafari
Cost: $5

Ingredients

  • 1 cup Fresh flat-leaf parsley leaves - packed
  • ½ cup Rpasted red peppers
  • 2-3 Garlic cloves - Peeled
  • ¼ cup Extra virgin olive oil
  • 2 tbsp Red wine vinegar
  • 1 tbsp Smoked paprika
  • Kosher salt and black pepper to taste
  • Chili flakes - Optoional

Instructions

  • Prepare. To a food processor, add all the ingredients with a pinch of salt and black pepper.
  • Process. Process until you have a chunky consistency. Don’t overprocess, you want to be able to see the herbs and red pepper in the sauce. Taste and adjust your seasoning.

Notes

Refer to the post above for step-by-step recipe photos.
Serve the sauce at room temperature. Serve with grilled proteins, vegetables or use as a marinade. It can even be used as a dipping sauce for crudité.
Ingredient notes:
  • Fresh Parsley: I recommend only using fresh flat-leaf (Italian) parsley in this recipe. If you have other herbs on hand, you can also check out my Cilantro Chimichurri recipe and my Mint Chimichurri with Pomegranate Molasses Recipe.
  • Garlic: fresh garlic is a classic chimichurri ingredient. Use as much or as little as you like. You can use some shallot in place of the garlic if you have an allergy.
  • Roasted Red Peppers: I recommend you use jarred fire-roasted red peppers. Jars are available at most if not all grocery stores.
  • Oil: A good quality extra virgin olive oil is the way to go!
  • Spices: Smoked paprika amps up the smoky flavor in this sauce. But if you have regular paprika, it’ll do just fine.
  • Acid: I like using red wine vinegar. You can substitute for another vinegar if you prefer. White wine, white vinegar and champagne vinegar would work well here.
Other Additions: Fresh lemon juice, lemon zest, red pepper flakes and/or green onions.

Nutrition

Calories: 55kcal | Carbohydrates: 1g | Protein: 0.4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 100mg | Potassium: 63mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 887IU | Vitamin C: 11mg | Calcium: 14mg | Iron: 1mg