Basil Chimichurri
Learn how to make fresh basil chimichurri with simple ingredients. A quick herb sauce for grilled meats, seafood, veggies and more.
Servings: 8
Calories: 86kcal
Equipment
Ingredients
- 1 cup Fresh basil leaves packed
- 3 cloves Garlic minced
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- ¼ teaspoon Black pepper
- 1 small Red chili pepper finely minced *or Red pepper flakes (see notes)
- 3 tablespoons Red wine vinegar
- ⅓ cup + 1 tablespoon Olive oil se notes
Instructions
- Prepare the basil: Finely chop the basil leaves and transfer them to a medium bowl. Alternatively, pulse the basil a few times in a food processor until finely chopped, being careful not to puree it.
- Add the seasonings: Add the minced garlic, dried oregano, salt, black pepper, and finely minced red chili pepper. Stir until evenly combined.
- Add the liquids: Pour in the red wine vinegar and olive oil. Stir until well combined and evenly distributed.
- Let it rest: Allow the chimichurri to sit for at least 15–30 minutes before serving. This gives the flavors time to meld and develop.
- Taste and adjust: Taste the chimichurri and adjust the seasoning as needed. Add more salt, vinegar, or chili pepper to suit your taste.
- Serve: Spoon over grilled meats, chicken, seafood, roasted vegetables, sandwiches, or serve as a dipping sauce with crusty bread.
Video
Notes
- Adjust the heat: The spiciness of fresh chili peppers can vary significantly. For a milder chimichurri, remove the seeds and membranes before mincing. For extra heat, leave some of the seeds in or add an additional chili pepper. If using red pepper flakes instead, start with 1/2 teaspoon and add more to taste.
- Let it rest: Chimichurri tastes even better after 30 minutes as the garlic and herbs infuse the oil.
- Use good olive oil: Since olive oil makes up a large portion of the sauce, choose a good-quality extra virgin olive oil for the best flavor. You can also adjust the amount depending on your preferred texture: use a little less oil for a thicker, more herb-packed chimichurri, or add an extra tablespoon or two for a looser, more spoonable sauce.
- Try other herbs: For a different flavor profile, replace part of the basil with fresh parsley, cilantro, mint, or a combination of herbs. Each variation pairs well with different proteins and vegetables.
- Don't over-process: If using a food processor, pulse just until the ingredients are finely chopped. Over-processing can turn the sauce into a puree and dull the fresh texture that makes chimichurri unique.
- Traditional Argentinian chimichurri is typically made with parsley. This version replaces the parsley with fresh basil for a sweeter, more aromatic flavor while keeping the bold, tangy character that makes chimichurri so popular.
- Storage: Store in an airtight container in the refrigerator for up to 4–5 days. The olive oil may solidify when chilled; let it sit at room temperature before serving.
Nutrition
Calories: 86kcal | Carbohydrates: 1g | Protein: 0.3g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 365mg | Potassium: 37mg | Fiber: 0.3g | Sugar: 0.3g | Vitamin A: 216IU | Vitamin C: 9mg | Calcium: 13mg | Iron: 0.3mg