Easy Chimichurri Rojo (Red Chimichurri) Recipe
A red version of the timeless Argentinian chimichurri sauce recipe, which can also be used as a marinade, made with plenty of fresh herbs, garlic, vinegar, olive oil, and red bell pepper. Whip this together in minutes to add depth and sophistication to many meals.
Servings: 6
Calories: 741kcal
Ingredients
- 1 red bell pepper seeded and chopped
- 1 shallot chopped
- 4 cloves garlic chopped
- ½ bunch fresh cilantro
- ½ bunch fresh parsley
- 1/3 cup red wine vinegar
- Juice from half a lemon
- 1 teaspoon red pepper flakes
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1/3 cup olive oil
Instructions
- Add all ingredients except the olive oil to a food processor and pulse on low to combine the ingredients.
- Drizzle the oil in the mixture while processing on high, until it forms a paste-like quality.
- Serve immediately or use as needed.
Notes
Makes about 2 cups.
Nutrition
Calories: 741kcal | Carbohydrates: 19g | Protein: 3g | Fat: 73g | Saturated Fat: 10g | Sodium: 53mg | Potassium: 467mg | Fiber: 5g | Sugar: 7g | Vitamin A: 5370IU | Vitamin C: 157.7mg | Calcium: 54mg | Iron: 3.3mg