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Leo Thorne

Chimichurri Rojo Recipe

A robust South American marinade featuring smoked paprika, red wine vinegar, and minced garlic. It serves as the ultimate flavor upgrade for grilled meats and roasted vegetables, providing a stunning rustic texture and incredible aromatic depth.
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Prep Time 10 minutes
Resting Time 15 minutes
Total Time 25 minutes
Servings: 8 Servings
Course: Marinade, Sauce
Cuisine: Argentine, South American
Calories: 125
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup fresh flat-leaf parsley firmly packed, finely hand-chopped
  • 3 cloves fresh garlic minced
  • 1 tablespoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon crushed red pepper flakes
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons red wine vinegar
  • 1/2 cup extra-virgin olive oil

Equipment

  • Sharp Chef's Knife
  • Wooden Cutting Board
  • Medium Glass Mixing Bowl
  • Wire Whisk

Method
 

  1. Prep the Fresh Ingredients: Strip the leaves from the thick stems of the flat-leaf parsley. Using your sharp chef's knife and wooden cutting board, finely hand-chop the parsley. Peel and mince the garlic cloves as fine as possible.
  2. Combine Dry Ingredients: Transfer the finely chopped parsley and minced garlic into your medium glass mixing bowl. Add the smoked paprika, dried oregano, crushed red pepper flakes, fine sea salt, and black pepper. Stir well to distribute the spices evenly.
  3. Add the Acid: Pour the red wine vinegar into the bowl with the herb and spice mixture. Stir gently and let it sit for exactly 1 minute. This allows the vinegar to slightly soften the raw bite of the garlic.
  4. Emulsify with Oil: While stirring continuously with your wire whisk, slowly drizzle in the extra-virgin olive oil. Keep whisking until a beautiful, stable emulsion forms and the sauce looks glossy.
  5. Rest the Sauce: This is the most crucial step. Let the finished chimichurri rojo sit at room temperature for at least 15 to 30 minutes before serving. This allows the dry spices to hydrate and the complex flavor profile to meld perfectly.

Notes

Texture Warning: Never use a food processor for this recipe. High-speed metal blades will bruise the extra-virgin olive oil and fresh parsley, causing rapid oxidation and a bitter taste. Hand-chopping guarantees the perfect rustic texture. Storage: Transfer any leftover sauce into a sterilized, airtight glass mason jar. It will keep in the refrigerator for up to 2 weeks. The oil may solidify when cold, so let it sit at room temperature for 15 minutes before using it again. Spice Level: This recipe provides a mild, smoky warmth. If you prefer a fiery kick, add a finely minced fresh jalapeño or increase the crushed red pepper flakes.

Nutrition

Calories: 125 kcal Carbohydrates: 1 g Protein: 0.3 g Fat: 14 g Saturated Fat: 2 g Fiber: 0.5 g Sodium: 148 mg