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Chimichurri in a bowl
Olga

Bobby Flays Chimichurri Recipe

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Chimichurri recipe with smoked paprika
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Prep Time 5 minutes
Cook Time 10 minutes
Servings: 10 people
Course: Sauce
Cuisine: Argentina
Calories: 104
Ingredients Equipment Method Nutrition

Ingredients
  

  • 1 bunch Flat Parsley
  • 4 cloves Garlic
  • 1/4 cup Red Wine Vinegar
  • 1/2 cup Olive Oil
  • 2 tbsp Fresh Oregano
  • 1 pinch Salt Or to taste
  • 1 tsp Smoked Paprika

Equipment

  • 1 Cutting Board
  • 1 Chef Knife
  • 1 Mesh Strainer
  • 1 Food processor

Method
 

  1. Step 1
    Rinse the parsley and pat dry. Remove the stems, pluck the leaves, and place them in the food processor.
  2. Step 2
    Make it easy, add all ingredients to the food processor, and chop for 10-20 seconds.
  3. Step 3
    Ideally, keep the chimichurri in the fridge for 24 hours before drizzling the chimichurri on a skirt steak or roasted chicken.

Nutrition

Calories: 104kcalCarbohydrates: 2gProtein: 0.4gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 8mgPotassium: 56mgFiber: 1gSugar: 0.1gVitamin A: 596IUVitamin C: 8mgCalcium: 27mgIron: 1mg

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