Preparation Time: 15 minutes
Cooking Time: 10 minutes (if roasting fresh peppers)
Total Time: 25 minutes
Recipe Difficulty: Easy
Recipe Intensity: Mild to Medium (adjustable)
Yield: About 1½ cups
Servings: 8
Cuisine: Argentine-Inspired
Course: Sauce, Condiment, Marinade
Ingredients
Main Ingredients
- 1 large roasted red bell pepper, peeled and chopped
- 1 cup fresh flat-leaf parsley, finely chopped
- ¼ cup fresh cilantro, chopped
- 4 garlic cloves, minced
- 2 tablespoons fresh oregano, chopped (or 2 teaspoons dried oregano)
- 1 teaspoon smoked paprika
- ½ teaspoon sweet paprika
- ½ teaspoon crushed red pepper flakes
- ½ teaspoon freshly ground black pepper
- 1 teaspoon sea salt
- 2 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice
- ½ cup extra virgin olive oil
Optional Ingredients
- 1 teaspoon honey for slight sweetness
- 1 small shallot, finely minced
- ½ teaspoon cumin
- Extra chili flakes for additional heat
Equipment Needed
- Sharp knife
- Cutting board
- Mixing bowl
- Food processor or blender (optional)
- Measuring cups and spoons
- Airtight storage jar
Instructions
Step 1: Prepare the Vegetables (10 minutes)
If using fresh red peppers, roast them until the skin is charred. Place them in a covered bowl for 10 minutes, peel away the skin, remove the seeds, and chop into small pieces.
Wash and dry the parsley and cilantro thoroughly before finely chopping.
Mince the garlic and shallot if using.
Step 2: Combine the Ingredients (5 minutes)
In a medium bowl, combine:
- Roasted red pepper
- Parsley
- Cilantro
- Garlic
- Oregano
- Smoked paprika
- Sweet paprika
- Red pepper flakes
- Salt
- Black pepper
Mix thoroughly until evenly combined.
Step 3: Add the Liquids (3 minutes)
Pour in the olive oil, red wine vinegar, and fresh lemon juice.
If you’d like a touch of sweetness, stir in the honey.
Mix until all ingredients are well coated and the sauce becomes glossy.
Step 4: Rest Before Serving (30 minutes Recommended)
Allow the chimichurri to rest for at least 30 minutes before serving. This gives the herbs, garlic, vinegar, and spices time to blend into a rich, balanced flavor.
For even better taste, refrigerate for 2–4 hours before serving.
Serving Suggestions
Irresistible Red Chimichurri pairs beautifully with:
- Grilled steak
- Roast chicken
- Grilled shrimp
- Salmon
- Pork chops
- Lamb
- Roasted potatoes
- Grilled vegetables
- Burgers
- Sandwiches
- Wraps
- Tacos
- Rice bowls
- Grain salads
It also works as a marinade or dipping sauce for fresh bread.
Flavor Profile
This chimichurri delivers a balanced combination of flavors:
- Smoky
- Tangy
- Fresh
- Garlicky
- Slightly spicy
- Herbaceous
- Rich
- Bright
The roasted peppers add natural sweetness while smoked paprika provides depth without overpowering the fresh herbs.
Recipe Tips
- Always use fresh parsley for the brightest flavor.
- Extra virgin olive oil creates the smoothest texture.
- Letting the sauce rest improves its overall taste.
- Adjust chili flakes to suit your preferred spice level.
- Do not overblend if using a food processor; a slightly chunky texture is ideal.
- Taste before serving and adjust the vinegar, salt, or lemon juice if needed.
Storage Instructions
Store the chimichurri in an airtight glass container in the refrigerator for up to 5 days.
Before serving, allow it to sit at room temperature for about 15 minutes, as olive oil naturally thickens when chilled.
For longer storage, freeze in ice cube trays for up to 3 months. Thaw overnight in the refrigerator before use.
Nutrition Information (Approximate Per Serving)
Serving Size: 2 tablespoons
- Calories: 95
- Total Fat: 9 g
- Saturated Fat: 1.3 g
- Cholesterol: 0 mg
- Sodium: 170 mg
- Total Carbohydrates: 3 g
- Dietary Fiber: 1 g
- Total Sugars: 1 g
- Protein: 0.5 g
- Vitamin A: 12% Daily Value
- Vitamin C: 18% Daily Value
- Vitamin K: 45% Daily Value
- Iron: 3% Daily Value
- Potassium: 95 mg