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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.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: hot sauce, Salsa, sauce
Cuisine: Argentinian
Keyword: bbq sauce, chimichurri
Servings: 6
Calories: 741kcal


  • 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


  • 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.


Makes about 2 cups.


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