Basil Chimichurri

Basil chimichurri sauce is fresh, tangy, and packed with flavor. It's a delicious twist on the classic Argentine parsley sauce. With fresh basil, oregano, garlic, lemon, and vinegar, this versatile sauce takes just minutes to make.

Course Sauces, Dips & Toppings

Cuisine South American

Diet Gluten Free, Vegan, Vegetarian

Prep Time 5

Total Time 5

Servings 2 tablespoon servings

Calories 130kcal

Author Colleen Milne

Equipment

Ingredients

2 cups basil leaves
¼ cup oregano leaves
½ cup olive oil extra virgin
¼ cup red wine vinegar
2 tablespoon lemon juice ½ lemon
4 garlic cloves
¼ teaspoon dried red pepper flakes
½ teaspoon kosher salt
½ teaspoon black pepper

Instructions

Put all ingredients in a blender or bowl of a food processor.
Pulse, scraping down the sides of the food processor, to a fine consistency, or your desired consistency.
Taste and adjust seasonings, if necessary.
Serve at room temperature.

Notes

Basil: For this basil chimichurri, I use freshly picked basil. If you don't have that available, shop for fresh basil at your grocery store or farmer's market. Look for bright green, vibrant leaves that are firm to the touch and not soft and wilted. Avoid any leaves with black or brown spots. Basil should have a strong, aromatic aroma.
Sauce consistency: If you make this chimichurri sauce in a blender, immersion blender or food processor, pulse until you have your desired consistency. I like the sauce to be smooth, but still have texture. You can pulse longer until a thick paste forms if that's what you prefer. You can also chop and combine the ingredients by hand for more of a chunky salsa. (or use a mortar and pestle).
Seasonings: After the first pulse, taste and adjust seasonings (salt, pepper, chili flakes) to your liking.
Make ahead: You can make this recipe ahead and store it in the fridge, in an airtight container. The olive oil will solidify a bit, so take the chimichurri sauce out of the fridge and let the sauce come to room temperature before serving.
Storage: Homemade chimichurri will keep, in the fridge, in an airtight container, (a mason jar works great) for up to 4 days.
To Freeze: Freeze the chimichurri in ice cube trays, then transfer the cubes to a re-sealable freezer bag. Freeze for up to three months. Defrost in the fridge. Be aware that freezing will change the texture and the chimichurri won't taste as fresh. However, it's still great for cooking and condiments.

Nutrition