Red Chimichurri with Peppers (Print Version)
Zesty red chimichurri with herbs, roasted peppers, and spices for versatile meal pairing.
# Ingredients:
→ Main Ingredients
01 -
1 cup fresh Italian flat leaf parsley, packed
02 -
3 cloves garlic, peeled
03 -
¼ cup fresh oregano
04 -
1 medium shallot, cut in half
05 -
24 oz roasted red peppers, drained
06 -
2 tsp kosher salt
07 -
2 tsp smoked paprika
08 -
½ tsp crushed red pepper flakes
09 -
¼ tsp freshly ground black pepper
10 -
½ cup extra virgin olive oil
11 -
¼ cup red wine vinegar
12 -
2 tbsp fresh lemon juice
# Instructions:
01 -
Place the parsley, garlic, oregano, and shallot in a food processor and pulse until roughly chopped.
02 -
Add the roasted red peppers along with the remaining dry ingredients, and pulse until a chopped (but not minced) consistency is achieved. Transfer the mixture to a mixing bowl.
03 -
Add the olive oil, red wine vinegar, and lemon juice to the bowl. Gently fold the ingredients together and adjust the salt to taste.
04 -
Transfer the mixture to a serving bowl. Serve fresh with steak, chicken, pork, fish, lamb, or on grilled toast points.