Red Chimichurri

red wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar provides a similar tang with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers health benefits while being more budget-friendly.

fresh parsley

🥗Healthier: cilantro

💰Cheaper: dried parsley

Cilantro provides a fresh flavor with fewer calories.

fresh oregano

🥗Healthier: dried oregano

💰Cheaper: mixed Italian herbs

Dried herbs are more accessible and have a longer shelf life.

Heat 6 tablespoons of neutral flavored oil in a small saucepan over medium low heat.

Add 2 tablespoons of sweet paprika, 2 tablespoons of crushed red pepper, 2 tablespoons of dried oregano, and 1 clove of finely grated garlic to the oil.

Cook the mixture, stirring occasionally, until it is bubbly, about 5 minutes.

Remove the pan from the heat and let the mixture cool to room temperature.

In a medium bowl, whisk together the balsamic vinegar and a generous pinch of salt (up to 0.5 teaspoon).

Whisk the salt until it dissolves into the vinegar.

Whisk in the cooled oil mixture until combined; the sauce will be quite thick.

If a thinner consistency is desired, whisk in water one tablespoon at a time until the desired consistency is achieved.

Store in an airtight container in the refrigerator for about a week, but bring to room temperature before using.

Equipment Needed

Spice Level:

Dietary