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Butter Wouldn't Melt

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You are here: Home / Cooking / Sauces / Paprika Chimichurri

March 21, 2017

Paprika Chimichurri

It’s very hard to beat a good chimichurri. Fresh herbs, lots of garlic and a little vinegar make for a fantastic baste, marinade, sauce or condiment – and it is so easy to make at home. Add a little paprika for that extra kick and you are on to an absolute winner!

For the last few weeks, I’ve been experimenting with different variations of chimichurri. I went for an adaption of Francis Mallman’s in my chimichurri roast beef and then had a brilliant lunch at Gaucho London where they serve a very simple sauce, with a delicious but subtle flavour that I am planning to try and create myself soon. Here I add both sweet and smoked paprika for a little bit of extra heat with a beautiful smokiness that compliments bbq food perfectly!

what you’ll need

Equipment: if you have one an electric blender, we use our nutribullet. But a very sharp knife will do.


INGREDIENTS


paprika chimichurri
  • 1 cup packed fresh parsley
  • 1/2 cup packed fresh oregano
  • 1 head garlic, peeled
  • 1 tbsp salt
  • 1/4 cup red wine vinegar
  • 1 tsp chilli flakes
  • 1/2 tsp smoked paprika
  • 1/4 tsp sweet paprika
  • 1/2 cup extra virgin olive oil


METHOD


It’s best to make the chimichurri at least a day in advance to let the flavours infuse.

Throw all your ingredients into a blender and blitz gently. You don’t want to break the fresh ingredients down too much. If you don’t have a blender, you can finely chop the parsley, oregano and garlic and mix the ingredients by hand.

Pour into a sealable container and store in the fridge for up to 3 weeks.

4

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Related

Any feedback or ideas are massively appreciated - would love to hear what you have cooked, or anything you want me to have a go at.
Previous Post: « Choccoloaf
Next Post: Chimichurri rack of lamb »

Reader Interactions

Comments

  1. Teresa M Ross says

    September 20, 2018 at 4:41 pm

    I love this recipe, but the tablespoon of sale is just too much. I would recommend half.

    Reply
    • Jamie says

      September 23, 2018 at 4:41 pm

      Thanks for the comment. Great to hear that you love the recipe and always appreciate constructive feedback – on a personal level we find the extra salt brings out the flavour but thanks for the input.

      Reply

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I'm Jamie Gibson, a professional rugby player, husband to a wonderful wife (and baker) and father of two amazing little boys. I also have a passion for cooking and finding new flavours, especially how smoke and fire can make food so much better! Dig deeper →

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