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Red Chimichurri

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Experience Argentina at home with this Red Chimichurri recipe! This beautiful sauce is hassle-free and quick to whip together for a fresh and flavorful addition to grilled meat, roasted vegetables, or a fresh, crisp salad!

A dish of red chimichurri with a spoon in it

We love go-to sauces that can be whipped up in minutes and used for just about anything that needs a flavor boost of moisture and flavor contrast. Red chimichurri is a spicy take on my classic green chimichurri sauce and it is perfect served with Sous Vide Rib Eye Steak or on top of Traeger Smoked Sea Bass.

It’s no surprise that chimichurri is Argentina’s national condiment – it’s as common there as ketchup or ranch is here in the states! The smoky, slightly spicy, and ultimately fresh flavor of this sauce can’t be beaten- so go ahead and add a drizzle to your dinner salad or marinate some chicken breasts in it before tossing it on the grill. You can thank me later! 

❤️ Here is Why This Recipe Works

  • It’s fast and easy. In just 5 minutes, you’ll have a finished chimichurri sauce ready to go. It’s perfect for last minute meals or when you’re dish just needs a little something extra to make it pop with flavor! 
  • It’s versatile. Use it as a condiment, sauce, or marinade for your meats, vegetables, chicken, and even seafood. You can even use it as a salad dressing over fresh crisp lettuce and veggies. 
  • It adds a lot of flavor with minimal ingredients. With just a few ingredients, your sauce will taste fresh, smokey, and delicious!

overhead view of a dish of red chimichurri

The Ingredients

Here is a list of the ingredients you will need for this red chimichurri. Scroll down to the printable recipe card for all the details. 

  • Jar of roasted red peppers. Using jarred roasted red peppers is quick and easy, but if you want to roast your own red bell peppers, follow our directions for grilling red peppers. Either way will work perfectly. 
  • Parsley. Use fresh parsley. 
  • Lemon juice. Juice from a fresh lemon is best, but if you only have bottled, that will work too. 
  • Garlic
  • Olive oil. Use extra virgin olive oil or another quality light finishing oil. 
  • Smoked paprika. Don’t make the mistake of using regular or sweet paprika. Smoked paprika adds that deep and smoky red flavor you expect from chimichurri. 
  • Crushed red pepper flakes. You can omit this if you prefer the sauce to be less spicy. Add more if you like the heat!
  • Black pepper and salt.

Ingredients for Red Chimichurri

How to Make It

Here is a quick overview of the process for making this chimichurri at home! Make sure to scroll down to the printable recipe card for all the details

red chimichurri ingredients stuffed into a food processor

Add all the ingredients except the olive oil to a food processor or blender.

mini food processor with red chimichurri mixture

Pulse until combined, but the mixture still has a slightly chunky texture to it. 

Pour it into a bowl and whisk in the oil.

A spoonful of red chimichurri

Tips for Success

  • Make sure to remove the stems from the parsley leaves. Measure the parsley leaves by adding them loosely to a measuring cup (do not pack them down). 
  • To achieve the best flavor, use fresh lemon juice and good-quality olive oil.
  • Increase the heat by adding a small amount of jarred hot peppers or extra crushed red pepper flakes.
  • Do not use dried parsley, as it will not have the same flavor or texture as fresh herbs. 
  • If you’re using this recipe as a marinade, you may want to blend the ingredients until smooth instead. 

✅ Substitutions and Variations

  • You can use red wine vinegar or champagne vinegar in place of lemon juice.
  • Add freshly diced chili peppers.
  • Use fresh cilantro in place of the parsley.
  • A shallot makes a delicious addition.
close up photo of a dish of red chimichurri

Uses for Chimichurri

Red chimichurri is perfect for a marinade, sauce, or dressing. It goes well with:

  • Roasted, grilled, or fresh vegetables. Drizzle it right over the top. 
  • Steak – either marinate the steak in it before grilling or drizzle on top when serving. If it is Christmas time, make both the red and green version of chimichurri for a festive look. 
  • Kabobs. Slice a skirt steak into cubes and thread them on a skewer with chunks of veggies. Baste the kabob’s as you grill them, then serve them with extra chimichurri sauce. 
  • A sandwich spread (add a little less oil for a thicker spread)
  • Grilled chicken . Use it as a marinade and dipping sauce.
  • Seafood such as salmon or tuna steaks
  • With roasted cauliflower steaks
  • On top of an omelet or scrambled eggs
  • As a dipping sauce for bread, tortilla chips, or crackers.

More Condiment Recipes

⏲ How to Store Chimichurri

If you have leftover sauce, you can store it in the refrigerator in an airtight container or mason jar for up to two or three weeks. Before serving, remove from the refrigerator and let the sauce come to room temperature. 

For longer storage, freeze this chimichurri sauce in ice cube trays, then pop the ice cubes out and keep them in an airtight bag in the freezer for up to 3 months. When you’re ready to use it, just take it out of the freezer, let thaw, and give it a quick whisk before using.  

Frequently Asked Questions

What is red chimichurri made of?

Red Chimichurri has the same ingredients as the green version, such as garlic, herbs, and olive oil. But, it also contains roasted red peppers and smoked paprika, which creates a deep red color.

What does Chimichurri taste like? 

Red Chimichurri has a fresh and earthy undertone, thanks to the fresh parsley and fresh lemon juice, with a more substantial smokey flavor thanks to the smoked paprika and roasted red peppers.

Is red Chimichurri spicy? 

You can make red chimichurri sauce as spicy or mild as you’d like. For more spice, add red chilis (hot pepper) or add more red pepper flakes. For a more mild sauce, use only roasted sweet peppers and leave out the crushed red pepper flakes.

Red chimichurri sauce drizzled on grilled steak

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  • A Food processor is needed to uniformly chop and combine the ingredients without pureeing or over-processing the sauce. 
  • Use a quality whisk to add the chopped ingredients to the olive oil. 

More Recipes You Will Love:

For a versatile sauce that can be used for pastas, stews, or soup and even as a dipping sauce, try this San Marzano Tomato Sauce. It’s made with authentic San Marzano tomatoes, also known as the “Crown Jewel” of tomatoes.  

Red Chile Sauce is similar to mole sauce but much easier to make. Pair this spicy red sauce with enchiladas, tamales, or taco meat! 

This thick, creamy, and flavorful Mushroom Marsala Sauce is perfect for mushroom lovers. It adds an extra kick of umami flavor to any savory comfort food. And our mint sauce is perfect with lamb and other red meat.

a spoonful of red chimichurri being removed from the bowl

Red chimichurri

Red Chimichurri is a vibrant, bold Argentinian sauce made with roasted red peppers as its base. Added fresh herbs and spices give it a perfect balance of flavors. It is just as versatile as its cousin, the green chimichurri.
5 from 3 votes
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Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 2 cups
Calories: 152kcal
Author: Pat Nyswonger


  • 12 oz. jar roasted red peppers drained
  • 1 cup fresh parsley leaves
  • ¼ cup fresh squeezed lemon juice
  • 1 tablespoon smoked paprika
  • 4-6 cloves garlic peeled
  • ¼ teaspoon black pepper
  • ½ teaspoon salt
  • ½ teaspoon crushed red pepper flakes
  • ½ cup olive oil


  • Add all the ingredients except for the olive oil to a blender and pulse until combined but chunky.
  • Pour into a dish and whisk in the olive oil.
  • Serve over grilled meat or use it as a salad dressing.


  • Remove the leaves from the parsley stems and loosely fill the cup
  • For a smooth sauce, continue to pulse to your desired consistency.
  • You can make a chunky sauce as described in the recipe or process it to a smooth consistency.


Serving: 1 | Calories: 152kcal | Carbohydrates: 5g | Protein: 1g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 12g | Sodium: 139mg | Fiber: 1g | Sugar: 2g

Pat Nyswonger

Pat is a wife, mom of four adult children, and grandmother to seventeen beautiful children. She is a self-taught home cook and loves creating delicious meals for her family and friends. Her kitchen is the hub of activity in her home, and she loves to entertain.

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