- 1/2 cup extra-virgin olive oil
- 1/4 cup sweet paprika
- 4 garlic cloves, minced
- Juice of 1 lemon
- 1 tablespoon water
- Salt and freshly ground pepper
- In a food processor, combine the oil, paprika, garlic, lemon juice and water. Process until smooth. Season with salt and pepper.
The chimichurri can be refrigerated overnight. Bring to room temperature before serving.