Red Chimichurri

Cuisinart original

The paprika is the transformative factor in this lesser-seen variation of chimichurri that has an intensely red hue and robust smokiness. The perfect sauce to drizzle on grilled meats and crispy roasted potatoes it also doubles as a marinade.


Yield: 1¼ cups


4    to 5 garlic cloves, peeled
1    medium shallot, cut into
      1-inch pieces
2    tablespoons dried oregano
4    teaspoons smoked paprika
½   teaspoon ground cumin
½   teaspoon crushed red pepper flakes
1    teaspoon kosher salt, or to taste
¼   cup tightly packed fresh parsley
      leaves, or a combination of parsley
      and cilantro
½   cup red wine vinegar
¾   cup extra virgin olive oil

Nutritional information

Nutritional information per serving (2 tablespoons):
Calories 154 (93% from fat) • carb. 2 g • pro. 0 g • fat 17 g • sat. fat 2 g chol. 0 mg • sod. 119 mg • calc. 41 mg • fiber 1 g


1. Insert the chopping blade into the work bowl of the food processor. With the machine running on High, drop the garlic down the feed tube to process until finely chopped. Scrape down the sides of the bowl and add the shallot, dried oregano, paprika, cumin, red pepper flakes, salt, parsley, and cilantro if using, and pulse until finely chopped. Add the vinegar and process on Low to fully blend, about 20 seconds. With the food processor still running on Low, add the oil through the drizzle hole in the pusher until all oil is incorporated and the sauce is emulsified, about 40 seconds.
2. Taste and add more salt, if needed. Let sit for 30 minutes to allow the flavors to come together before serving.