As we gear up for the September Whole30, we want to share some of our favorite Whole30 recipes throughout the month. 

Here at Kitchfix, everyone loves our chimichurri sauce, so I wanted to try a new take on the traditional green chimichurri. Through much R&D Chef Joe, our Executive Chef, landed on this Red Pepper Chimichurri Sauce. It’s very versatile but we like it best when it’s paired with grilled chicken or a grilled veggie platter featured below. It’s sure to impress guests at your next barbecue. Try it out and let me know what you would serve with it! I would love to hear your ideas. 

Red Pepper Chimichurri Sauce
Makes almost 2 cups

¾ c Parsley, chopped
¼ c Cilantro, Chopped
1 ¼ c Extra Virgin Olive Oil
1 ¼ tsp Celtic Sea Salt
1 tsp Dried Oregano
¾ tsp Red Pepper Chili Flake
1 tbs and 1 tsp Red Wine Vinegar
1 ¼ tsp Smoked Paprika
¼ c Roasted Red Bell Peppers
¾ tsp Garlic

SAUTE the garlic in a few tablespoons of the extra virgin garlic oil, let cool
ADD the remaining ingredients to a food processor, plus the oil/garlic
PULSE the ingredients in the food processor - I like to keep mine a little chunky!

If you’re wondering why we use fresh cilantro and parsley but also dried oregano, well then I’m impressed! Britta and I ate at this at an Argentinian steak house in our neighborhood and I noticed that they used dried oregano in their chimmichurri. Dried oregano has such a unique flavor, so I adopted it in my recipe as well. You can find this sauce featured in our Red Pepper Chimichurri Chicken on next week's menu!