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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.
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Prep Time:
10
minutes
minutes
Cook Time:
5
minutes
minutes
Total Time:
15
minutes
minutes
Servings:
2
cups
Calories:
152
kcal
Author:
Pat Nyswonger
Ingredients
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
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Instructions
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.
Notes
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.
Nutrition
Serving:
1
|
Calories:
152
kcal
|
Carbohydrates:
5
g
|
Protein:
1
g
|
Fat:
15
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
12
g
|
Sodium:
139
mg
|
Fiber:
1
g
|
Sugar:
2
g
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