Red chimichurri (Chimichurri Rojo)
User Reviews
5.0
225 reviews
Excellent
-
Prep Time
10 mins
-
Total Time
10 mins
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Servings
6 servings
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Calories
188 kcal
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Cuisine
Argentinian
Red chimichurri (Chimichurri Rojo)
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Transport your tastebuds to Argentina with this vibrant red chimichurri sauce! Far more than just a steak topping, chimichurri is a versatile condiment that adds BIG flavour to everything it touches. This stunner of a sauce contains a blend of roasted red pepper, parsley, oregano, garlic, vinegar and red pepper flakes for a savoury, tangy and spicy kick. Yes, it has it all!
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Ingredients
- 250 millilitre roasted red peppers from a jar Or, roast your own peppers.
- 1 shallot
- 3 cloves of garlic or to taste
- 1 teaspoon dried oregano or to taste
- ½ teaspoon salt or to taste
- ½ teaspoon freshly ground black pepper or to taste
- 1½ teaspoon smoked paprika or to taste
- 125 millilitre olive oil
- 1 tablespoon fresh lemon juice add more if you like it stronger
- 1 tablespoon red wine vinegar add more if you like it stronger
- ½ teaspoon red chilli flakes or to taste
- 250 millilitre flat-leaf parsley loosely packed into a cup, stalks removed. Equivalent to about 12g.
- 1 teaspoon sugar (optional)
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Instructions
- Peel the garlic cloves and shallot. Dice them into smaller pieces first to make chopping easier.
- Add all chimichurri ingredients except the olive oil to the bowl of a food processor.
- Pulse the ingredients very briefly just until everything has been coarsely chopped. Don't process it too finely, you still want to taste the individual components of the sauce.
- Add the olive oil and pulse again briefly until just combined. Be careful not to blend into a uniform puree.
- Allow the chimichurri to sit for a few hours before using to let the flavours meld. Letting it rest overnight is ideal.
Notes
- The most critical tip for chimichurri is to avoid over-blending the ingredients. You want to retain a chunky texture where each ingredient is individually discernible. The colours should remain visibly separate, not blended into one uniform colour.
- If you're worried about over-processing, you can always finely chop the ingredients by hand and combine them in a bowl.
- We left a note on the recipe card against all the ingredients that can be adjusted to taste, which is pretty much the majority of them!
- Chimichurri is super easy to make your own. Always start with less of the ingredients you can customise like vinegar, salt, chilli etc. You can add more but you can't take it away. Taste as you go until it's just right for you.
- Here's a little tip - don't keep blending every time you add more stuff. Instead, take the sauce out of the processor and stir in anything extra by hand. This keeps it from getting pureed into a blob.
- Discard any thick, woody parsley stems so they don't make your sauce bitter. Keep just the tender stems near the leaves.
- Chimichurri gets better the longer it sits as the ingredients mingle. Let it rest a few hours if you can, but overnight is really best. The flavours merge and intensify over time.
Nutrition Information
Show Details
Calories
188kcal
(9%)
Carbohydrates
4g
(1%)
Protein
1g
(2%)
Fat
19g
(29%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
14g
Sodium
545mg
(23%)
Potassium
140mg
(4%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
1325IU
(27%)
Vitamin C
27mg
(30%)
Calcium
37mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 188 kcal
% Daily Value*
| Calories | 188kcal | 9% |
| Carbohydrates | 4g | 1% |
| Protein | 1g | 2% |
| Fat | 19g | 29% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 14g | 70% |
| Sodium | 545mg | 23% |
| Potassium | 140mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1325IU | 27% |
| Vitamin C | 27mg | 30% |
| Calcium | 37mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
225 reviews
Excellent
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