Red Chimichurri sauce (or chimichurri rojo) is full of fresh ingredients and smoky flavor. Enjoy it as a sauce or marinade for meat, chicken, seafood or vegetables!
Servings 6 servings
Add all the ingredients, except the olive oil, to a blender and pulse until well combined.
Pour into a bowl and stir in the olive oil. (It's okay if it's not perfectly smooth - it's actually better with a few chunks in it).
Serve with meat, chicken, seafood or vegetables
- For the best flavor, make sure you’re using fresh lemon juice and a good quality olive oil.
- For some heat, add a spicy chili or extra crushed red pepper flakes.
- You can use roasted piquillo peppers instead of roasted red peppers.
- Red wine vinegar is the best for this recipe, but if absolutely necessary, you can use white wine vinegar.
- Always use fresh herbs when making chimichurri. Dried herbs will not have the same flavor or texture.
- If you like a milder garlic flavor, feel free to cut back on the amount of garlic cloves.
- You don’t need to blend the ingredients together until totally smooth. A slightly chunky chimichurri is what we’re looking for.
- Taste the sauce before serving and add more salt, if necessary.
Serving: 2tablespoons | Calories: 176kcal | Carbohydrates: 3g | Protein: 1g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 521mg | Potassium: 106mg | Fiber: 1g | Sugar: 1g | Vitamin A: 922IU | Vitamin C: 22mg | Calcium: 25mg | Iron: 1mg