Ingredients
- Fresh flat-leaf parsley: 1 cup (packed)
- Roasted red bell pepper: 1/2 cup (drained, jarred or freshly roasted)
- Extra Virgin Olive Oil: 1/2 cup
- Balsamic Vinegar: 1/4 cup
- Garlic cloves: 4 large cloves, peeled
- Smoked Paprika (Spanish preferred): 1 tablespoon
- Dried Oregano: 1 teaspoon
- Crushed Red Pepper Flakes: 1/2 teaspoon
Instructions
- Step 1: Roughly chop the fresh parsley and garlic cloves. Add the chopped parsley, garlic, roasted red pepper, dried oregano, smoked paprika, and crushed red pepper flakes to the bowl of a food processor.
- Step 2: Pulse the mixture 5 to 7 times until the ingredients are coarsely chopped and well combined, ensuring the texture remains chunky and not overly pureed or smooth. Scrape down the sides of the bowl as needed.
- Step 3: Add the red grape vinegar to the mixture and pulse once or twice just to incorporate.
- Step 4: With the food processor running on low speed (or pulsing slowly), stream in the extra virgin olive oil until the sauce emulsifies slightly and all the oil is fully incorporated.
- Step 5: Transfer the smoky red chimichurri sauce to an airtight container. Taste the sauce and adjust salt and black pepper as needed. For the best flavor, allow the sauce to rest in the refrigerator for at least 30 minutes before serving.
Notes
- Keep this fresh sauce refrigerated in an airtight container for up to 5 days, knowing that the olive oil will solidify slightly when chilled.
- As this is a fresh sauce, avoid heating it directly; for optimal flavor and consistency, remove it from the fridge 30 minutes before serving so the chilled olive oil returns to a fluid state.
- The bold, smoky flavors are superb tossed with hot roasted root vegetables like potatoes and carrots, or as a vibrant alternative to pesto for grilled chicken breast.
- The 30-minute rest is essential; giving the chopped garlic time to mellow in the balsamic vinegar ensures the flavors deepen and harmonize, transforming the sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American