Description
A vibrant and flavorful sauce that combines the smokiness of roasted red peppers with fresh herbs, perfect for drizzling over grilled meats or vegetables.
Ingredients
Scale
- 1 cup fresh parsley, chopped
- 1/2 cup roasted red peppers, chopped
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- Salt and pepper to taste
Instructions
- In a medium bowl, combine the chopped parsley and roasted red peppers.
- Add the minced garlic, smoked paprika, and red wine vinegar.
- Slowly whisk in the olive oil until well combined.
- Season with salt and pepper to taste.
- Let the chimichurri sit for at least 30 minutes to allow the flavors to meld.
Notes
- Chimichurri can be stored in the refrigerator for up to one week.
- For a spicier version, add a pinch of red pepper flakes.
- This sauce pairs well with grilled steak, chicken, or roasted vegetables.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 120
- Sugar: 0g
- Sodium: 0mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg