Red Chimichurri Sauce

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This Red Chimichurri Sauce is a vibrant and fresh condiment that pairs perfectly with grilled steaks, eggs, potatoes, or as a smokey dip.

Prep Time2

Cook Time2

Total Time4

Course: Condiment

Cuisine: Argentinian

Servings:

Calories: 215kcal

Begin by roughly chopping the Cilantro and Parsley to ensure even distribution.
Add all ingredients, including the cilantro and parsley, to the blender.
Set the blender to pulse at a very low and gentle speed. (See Expert Tips)
Allow the Red Chimichurri Sauce to blend for about 40 seconds. If it's still too chunky, increase the speed to four, reduce the time to about 20 seconds, and press start. This will provide the perfect texture.
Pour the sauce into an airtight container and refrigerate until ready to serve or up to a week.

Red Chimichurri sauce should be a little chunky and have some texture. So be sure not to over-blend the mixture.

Mixing at this low speed also alleviates issues with the oil becoming frothy. So, if your blender doesn't allow for these low speeds, wait to add the oil until the very end and drizzle it in.

You can use Red Chimichurri as a marinade, just like any other. Pour the mixture over the meat you choose, mix to ensure complete coverage, and refrigerate for at least two hours, preferably overnight. Don’t forget to reserve or make extra to serve alongside your dish. Try serving this on a Pollo Asado Bowl for an impressive (better than Chipotle) burrito bowl.

If you prefer a spicy Red Chimichurri Sauce, increase the crushed red pepper or add a spicy pepper like jalapeño, Serrano, or even habanero.

Use fresh lemon juice and high-quality extra virgin olive oil for the best flavors possible.

Although Red Wine Vinegar is the best for this Red Chimichurri recipe, you can substitute it with Apple Cider Vinegar or White Vinegar.