Zesty Smoky Red Chimichurri
A vibrant, zesty, and smoky chimichurri sauce that elevates any grilled meat or vegetables with bold flavors and freshness.
Ingredients
Fresh Herbs
- 1 cup fresh parsley, chopped Chop finely but not to a paste.
- 1/2 cup fresh cilantro, chopped Can replace with more parsley or fresh oregano if cilantro is not preferred.
Base Ingredients
- 1/2 cup olive oil Extra-virgin olive oil provides the best flavor.
- 1/4 cup red wine vinegar Can substitute with apple cider vinegar or lemon juice.
Seasoning and Flavoring
- 1 teaspoon smoked paprika Essential for the smoky flavor; substitute with regular paprika if needed.
- 2 cloves garlic, minced Can reduce to 1 clove if garlic intensity is an issue.
- 1 teaspoon red pepper flakes Adjust according to spice preference.
- to taste Salt and pepper Start with 1/2 teaspoon salt.
Instructions
Preparation
- Finely chop the parsley and cilantro.
- Transfer the chopped herbs to a medium bowl.
- Add the olive oil and red wine vinegar to the bowl, stirring gently to coat the herbs.
- Add smoked paprika, minced garlic, and red pepper flakes, then stir until well combined.
- Season with salt and pepper to taste, adjusting as necessary.
- Let the chimichurri sit for at least 30 minutes at room temperature before using.
Notes
Chimichurri improves in flavor as it sits. Store leftovers in an airtight container in the fridge and use within 5-7 days.