Red Chimichurri Sauce
By America's Test KitchenPublished on June 22, 2017
Time
10 minutes, plus 30 minutes standing
Yield
Serves 4 (Makes about 1/2 cup)
Ingredients
¼ cup minced fresh parsley ¼ cup red wine vinegar ¼ cup extra-virgin olive oil 1 shallot, minced1 ½ teaspoons paprika 1 garlic clove, minced¼ teaspoon kosher salt ⅛ teaspoon red pepper flakes
Before You Begin
Our favorite supermarket olive oil is California Olive Ranch Everyday Extra Virgin Olive Oil. The sauce can be refrigerated for up to 48 hours.
Instructions
- Whisk all ingredients together in bowl. Let stand at room temperature for at least 30 minutes to allow flavors to blend. Whisk to recombine before serving.
Time
10 minutes, plus 30 minutes standingYield
Serves 4 (Makes about 1/2 cup)Ingredients
¼ cup minced fresh parsley
¼ cup red wine vinegar
¼ cup extra-virgin olive oil
1 shallot, minced
1 ½ teaspoons paprika
1 garlic clove, minced
¼ teaspoon kosher salt
⅛ teaspoon red pepper flakes
Ingredients
¼ cup minced fresh parsley
¼ cup red wine vinegar
¼ cup extra-virgin olive oil
1 shallot, minced
1 ½ teaspoons paprika
1 garlic clove, minced
¼ teaspoon kosher salt
⅛ teaspoon red pepper flakes
Ingredients
¼ cup minced fresh parsley
¼ cup red wine vinegar
¼ cup extra-virgin olive oil
1 shallot, minced
1 ½ teaspoons paprika
1 garlic clove, minced
¼ teaspoon kosher salt
⅛ teaspoon red pepper flakes
Why This Recipe Works
We combined smoky paprika, tangy red wine vinegar, garlic, and fresh herbs to create a bold, vibrant sauce that pairs beautifully with any kind of grilled meat. Whisking all the ingredients together and letting them sit for at least 30 minutes before serving allowed the flavors to blend.
Before You Begin
Our favorite supermarket olive oil is California Olive Ranch Everyday Extra Virgin Olive Oil. The sauce can be refrigerated for up to 48 hours.
Instructions
- Whisk all ingredients together in bowl. Let stand at room temperature for at least 30 minutes to allow flavors to blend. Whisk to recombine before serving.
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