Red Chimichurri (Chimichurri rojo)
Red chimichurri sauce is rich and flavorful, similar to traditional chimichurri, but with bold flavors of roasted red peppers and smoky paprika. It’s incredibly versatile and perfect to top grilled meats, use as a steak sauce, serve on veggies or use as a dressing. And, it’s ready in about 5 minutes. You’re going to love this recipe because it's also low-carb keto and FODMAP friendly!
Servings: 14 servings
Calories: 81kcal
Ingredients
- 2 cups fresh parsely about 1 bunch, stems removed
- 12 ounces roasted red peppers
- ½ cup olive oil or use garlic infused olive oil for low-FODMAP
- ¼ cup red wine vinegar
- 2 cloves garlic or use garlic infused olive oil as a garlic substitute
- 1 tablespoon lemon juice fresh
- ½ teaspoon smoked paprika or use sweet paprika
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- Place all ingredients except for the olive oil in your food processor and blend to desired consistency, between 5-10 seconds.
- Add the olive oil and pulse 3-4 times until it’s thoroughly incorporated. Or, you can stir the oil in by hand with a large spoon.
- Taste and add more salt and spice if necessary.
Notes
Variations and add-ins
- Replace half the parsley with cilantro - for non-tradtional flavor but oh so good
- Add pine nuts, almonds or almond butter - makes it a little thicker like romesco
- Add mint, oregano, or basil - start with small amounts only to not overpower the sauce
- Increase garlic or add shallot - if you tolerate alliums
- Make it spicy - with Aleppo pepper, red pepper flakes or other hot peppers
- Use preserved lemon paste instead of lemon juice - for a lemony, salty umami
Nutrition
Serving: 2tablespoons | Calories: 81kcal | Carbohydrates: 2g | Protein: 0g | Fat: 7g | Sodium: 314mg | Fiber: 1g | Net Carbs*: 1g