Bobby Flay explains that making chimichurri takes a lot of herbs, which will be finely chopped up in a food processor. The herbs are the base of the sauce. He starts by adding flat-leaf parsley to the processor and tops it with a bit of fresh oregano. He then adds fresh cilantro, red wine vinegar, lots of black pepper, fresh garlic and smoked paprika to the processor. He tops it off with salt and a healthy amount of olive oil and purees it. The finished chimichurri has a slight red tinge to it thanks to the paprika. Bobby recommends using chimichurri sauce on fish, grilled chicken and red meats.
