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Roasted Red Pepper Chimichurri

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A bold and vibrant twist on classic chimichurri, this roasted red pepper version features smoky sweetness blended with fresh herbs, garlic, and tangy vinegar. Ideal as a sauce, marinade, or dip for grilled dishes and crusty bread.

Ingredients

Scale
  • 2 large roasted red bell peppers (peeled and deseeded)
  • 1 cup fresh parsley, chopped
  • 3 cloves garlic
  • 1/4 cup red wine vinegar
  • 1/2 tsp crushed red pepper flakes
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1/2 cup extra virgin olive oil
  • Salt and black pepper to taste

Instructions

  1. Add the roasted red peppers, parsley, and garlic to a food processor or blender.
  2. Pulse a few times to roughly chop the ingredients.
  3. Add red wine vinegar, crushed red pepper flakes, smoked paprika, cumin, salt, and black pepper.
  4. With the processor running, slowly drizzle in the olive oil until the sauce is combined but still slightly chunky.
  5. Taste and adjust seasoning if needed.
  6. Let the chimichurri sit at room temperature for 20–30 minutes before serving to allow flavors to meld.

Notes

  • Store in an airtight container in the refrigerator for up to 5 days.
  • Can be used as a marinade for meats or tofu, or as a dipping sauce for vegetables and bread.
  • Roast your own peppers or use jarred roasted red peppers for convenience.

Nutrition

Keywords: roasted red pepper chimichurri, chimichurri sauce, vegan condiment, grilled vegetables, dipping sauce, herb sauce

Find it online: https://foodiecara.com/roasted-red-pepper-chimichurri/