Red Chimichurri Sauce

• portions: 16 servings
• temps actif: 5 minutes
• temps total: 5 minutes

Ingrédients

½ cup roasted red pepper (from a jar, see note 1)

⅓ cup flat leaf parsley (packed, see note 2)

2 tablespoons cilantro (packed)

2 tablespoons red wine vinegar

2 cloves garlic ()

1 teaspoon smoked paprika (see note 3)

½ teaspoon cumin

½ teaspoon fine sea salt

¼ teaspoon red pepper flakes

¼ cup extra-virgin olive oil

Instructions

Combine: To a food processor (see note 5), add ½ cup roasted red pepper, ⅓ cup flat leaf parsley, 2 tablespoons cilantro, 2 tablespoons red wine vinegar, 2 cloves garlic, 1 teaspoon smoked paprika, ½ teaspoon cumin, ½ teaspoon fine sea salt, and ¼ teaspoon red pepper flakes. Pulse until red pepper is finely chopped but not pureed.

Add oil: Transfer mixture to a small bowl, then stir in ¼ cup extra-virgin olive oil. Taste and adjust seasonings if needed. Serve or refrigerate.

Nutrition

• Calories: 33 kcal
• Lipides Totaux: 3 g
• Lipides Saturés: 0.5 g
• Lipides Insaturés: 2.4 g
• Sodium: 134 mg
• Glucides Totaux: 0.5 g
• Fibres Diététiques: 0.2 g
• Sucres Totaux: 0.03 g
• Protéines: 0.1 g