Chimichurri Rojo with a Twist

Ingredients

• 1 cup (240ml) fresh parsley, finely chopped 1 cup (240ml) fresh parsley, finely chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 tablespoons fresh oregano leaves, chopped 2 tablespoons fresh oregano leaves, chopped
• 1 teaspoon red pepper flakes 1 teaspoon red pepper flakes
• 1 red chili pepper, seeds removed and finely chopped 1 red chili pepper, seeds removed and finely chopped
• 1/4 cup (60ml) red wine vinegar 1/4 cup (60ml) red wine vinegar
• 1/2 cup (120ml) extra virgin olive oil 1/2 cup (120ml) extra virgin olive oil
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 14g, 2g
• Carbohydrates (total, sugars): 1g, 0g
• Protein: 0g
• Fiber: 0g
• Salt: 0.5g

Preparation

1. 1.
   In a bowl, combine the chopped parsley, minced garlic, oregano leaves, red pepper flakes, and chopped red chili pepper.
2. 2.
   Add the red wine vinegar and mix well.
3. 3.
   Slowly drizzle in the olive oil while whisking continuously until the sauce emulsifies.
4. 4.
   Season with salt to taste.
5. 5.
   Let the chimichurri rest for at least 30 minutes to allow the flavors to meld together.
6. 6.
   Serve as a condiment or marinade for grilled meats or roasted vegetables.

Treat your ingredients with care...

• Red chili pepper — Adjust the amount of red chili pepper according to your spice preference. For a milder version, use less or remove the seeds before chopping.

Tips & Tricks

• For a smoother texture, blend the ingredients in a food processor instead of chopping them by hand.
• Adjust the amount of red pepper flakes and red chili pepper according to your desired level of spiciness.
• Allow the chimichurri to sit for at least 30 minutes before serving to allow the flavors to develop fully.
• Store any leftover chimichurri in an airtight container in the refrigerator for up to a week.
• Experiment with different herbs like cilantro or basil to create your own unique variation of chimichurri.

Serving advice

Serve the chimichurri alongside grilled steak, chicken, or roasted vegetables. Drizzle it over the cooked meat or use it as a dipping sauce. It also pairs well with crusty bread or as a marinade for tofu or tempeh.

Presentation advice

To enhance the presentation, drizzle a small amount of chimichurri over the grilled meat or vegetables just before serving. Garnish with a sprig of fresh parsley or a sprinkle of red pepper flakes for an added pop of color.