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Red chimichurri sauce in a white bowl with a gold spoon. Red pepper flakes and fresh herbs to the side.

Smoky Red Chimichurri Sauce

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Smoky red chimichurri sauce is a bold, herby condiment made with fresh parsley, oregano, garlic, olive oil, red wine vinegar, and smoked paprika. It’s quick to make, packed with fresh flavor, and has a smoky twist that sets it apart from traditional chimichurri. Perfect for spooning over steak, chicken, vegetables, or using as a marinade, this easy sauce comes together in minutes and gets even better as it sits.
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Servings: 1 cup
Calories: 1055
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 ½ cups parsley leaves packed
  • ¼ cup Oregano packed
  • ½ cup extra-virgin olive oil
  • 3 cloves garlic finely minced or grated
  • 2 tablespoons finely minced shallot
  • 1 teaspoon red pepper flakes
  • 1 teaspoon smoked paprika
  • ¼ cup red wine vinegar

Directions
 

  1. Finely chop the herbs and garlic on a cutting board until everything is broken down and evenly minced.
  2. Transfer them to a medium mixing bowl, then add the smoked paprika and red pepper flakes.
  3. Pour in the olive oil and red wine vinegar and whisk everything together until well combined.
  4. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld and develop.

Nutrition

Calories: 1055kcalCarbohydrates: 19gProtein: 5gFat: 110gSaturated Fat: 15gPolyunsaturated Fat: 12gMonounsaturated Fat: 79gSodium: 96mgPotassium: 795mgFiber: 10gSugar: 2gVitamin A: 9365IUVitamin C: 123mgCalcium: 348mgIron: 12mg

Notes

  • Chimichurri sauce tastes even better after it has time to sit. Letting it rest for at least 1 hour (or overnight) helps the flavors fully develop.
  • For the best texture, finely chop the herbs by hand instead of fully blending. If you prefer a smoother sauce, you can pulse everything in a blender or food processor.
  • Adjust the heat to your preference by increasing or decreasing the red pepper flakes.
  • The sauce will naturally separate as it sits—just stir before serving.
    Best served at room temperature for the most vibrant flavor.

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