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Playing Bobby Flay’s Chimichurri


  • 2 cups packed fresh parsley leaves
  • 2 tablespoons fresh oregano leaves
  • 4 cloves garlic
  • 1 teaspoon smoked Spanish paprika
  • 1/4 cup red wine vinegar
  • 1/2 cup extra virgin olive oil
  • Salt and freshly ground black pepper


Serves: 4 servings


Combine parsley, oregano and garlic in a food processor and pulse until coarsely chopped. Add the paprika, vinegar, oil, salt and pepper, and process until smooth. Scrape into a bowl.

Let sit at room temperature for 30 minutes before serving. Can be made 8 hours in advance if tightly covered and refrigerated. Bring to room temperature before serving.