Ingredients
Equipment
Method
Preparation Steps
- Begin by finely chopping a generous amount of fresh parsley and cilantro in a large mixing bowl until they’re vibrant and fragrant.
- Next, introduce minced garlic and finely chopped red onion to the bowl. Gently stir everything together until well-combined.
- Sprinkle in the smoked paprika and red pepper flakes, adjusting based on your spice preference. Add salt and pepper to taste, and mix thoroughly.
- Drizzle in the olive oil and red wine vinegar. Mix everything together until well-combined.
- Taste your chimichurri, adjusting with more salt, pepper, or spices until it’s perfectly balanced.
- Allow the sauce to sit for about 10 minutes at room temperature to enhance the flavor profile.
- Transfer it to an airtight container and refrigerate for up to a week if not using right away.
Nutrition
Notes
Drizzle a little extra olive oil before serving for an added sheen and richness. Store in the fridge for up to a week or freeze in ice cube trays for longer storage.
