Roasted red pepper chimichurri
Ingredients
- 1 jar roasted red peppers
- 1 bunch fresh parsley
- 3 garlic cloves
- ½ tsp smoked paprika
- ½ tsp crushed red chilli peppers
- 1 small onion, chopped
- 1½ tbsp jalapeno
- 1 tsp harissa paste
- 2 tbsp olive oil
- ½ lemon juice
Instructions
- Add all the ingredients into a blender. Pulse until mixture is minced, but not smooth.
- Season to taste and refrigerate until ready to use.
Storage
- Roasted red pepper chimichurri will last up to 2 weeks in the fridge when stored in an airtight container. For longer, store in the freezer for up to 3 months